| Ingredient | Method |
| 4 thighs bone-in skin-on chicken thighs 3 potatoes, halved 2 medium carrots, cleaned and stems removed 3 king oyster mushrooms, halved ½ cup soy sauce ½ cup honey 2 teaspoons basil seasonings ½ teaspoons black pepper, plus more to taste 8 cloves garlic, minced | 1. In a medium bowl, combine the soy sauce, honey, garlic, basil and black pepper. Set aside. 2. Place the potatoes, carrots and half of the chicken thighs in a slow cooker. Season with pepper, and pour half of the sauce over the chicken and veggies. 3. Place the remaining chicken on top of the seasoned chicken and pour the remaining sauce evenly over everything. Season again with black pepper. 4. Cover and cook on high for 3 to 4 hours – or cook on low for 7 to 8 hours – basting occasionally. tip: Broil them if prefer crispy skin on your chicken thighs. After cooking in the slow cooker, preheat your oven to broil. Place the thighs on a sheet pan, skin-side up, and broil for 3 to 4 minutes, until you reach your desired crispiness. |
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