To start, combine 1/2 cup honey, 1/2 cup reduced-sodium soy sauce, 4 cloves garlic (minced), 1 teaspoon basil, 1 teaspoon oregano, 1/2 teaspoon red pepper flakes and 1/2 teaspoon of black pepper in a bowl and mix well. This mixture will be the sauce for the rest of your dish.
Place four chicken thighs in the bottom of a clean, dry slow cooker and pour half of your sauce over the chicken.
Add 1 pound of sliced baby red potatoes and a pound of carrots, followed by four more chicken thighs and top it all with the remaining soy sauce mixture.
Replace the lid on your slow cooker and cook your dish on low for about 8 hours or on high for around 4 hours. About 30 minutes before you serve your dish, open the slow cooker and add 1 pound of fresh green beans, re-cover and continue cooking.
If you want crispier chicken, pull the meat out and broil in your oven for 3 minutes at the end of the cook time.
Serve with the potatoes, carrots and green beans that simmered alongside the chicken all day. This hearty meal serves 8.
If you want a leaner cut of meat for the dish, consider removing the fat from the thighs or opting for boneless skinless chicken breasts. Cook time for the breasts should be close to 6 or 8 hours on low.