Minnesota Honey Company products are moving to Vinaigrette. What better way to kick off the partnership than with a recipe that uses honey and vinegar!
8 bone-in, skin-on chicken thighs or 4 breasts
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves (optional)
FOR THE SAUCE:
1/2 cup balsamic vinegar
1/2 cup honey
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground black pepper
In a large bowl, combine balsamic vinegar, honey, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken, potatoes, carrots and sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place the cooked chicken onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.