Impressively Easy Slow Cooked Chicken & Veggies

Recipe made, written & photographed by the creators of the Point

It's never too early to plan what you're making for Thanksgiving. If you're like my family, we tend to prefer chicken over turkey, so this recipe would be perfect!

However, if you're a traditional turkey person, you could easily substitute a 4 lb turkey breast (boneless) instead of the chicken! The turkey should be done within 5 to 6 hours of cooking on low.

This recipe may not serve your entire extended family, but it is a great option if you're having a mini Thanksgiving date night in.

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Impressively Easy Slow Cooked Chicken & Veggies

serves 3 to 4

Ingredients:

• 2 split chicken breasts, or 6 bone-in chicken thighs

• 1 pound baby red potatoes

• 1 pound baby carrots

• 1 pound green beans

Sauce:

• 1/2 cup reduced sodium soy sauce

• 1/4 cup maple syrup

• 1/4 cup ketchup

• 2 cloves garlic, minced

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon ground black pepper

Instructions:

1. Line your slow cooker with a liner, or spray with non stick cooking spray.

2. Add your chicken, potatoes, and carrots to your crock pot. Beans will be added later!

3. Grab a small bowl and combine all of your sauce ingredients: 1/2 cup soy sauce, 1/4 cup maple syrup, 1/4 cup ketchup, 2 cloves minced garlic, 1 teaspoon basil, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes and 1/4 teaspoon pepper.

4. Pour the sauce over your chicken and veggies. Cover your slow cooker and cook on low for 6 to 7 hours, or until chicken temps at 165F.

5. For the last 30 minutes, add in your green beans and mix to cover in the sauce.

6. Once the veggies are all tender and the chicken reaches 165F, remove and eat!

OPTIONAL:

Preheat oven to broil and carefully place chicken breasts on a cooking sheet. Broil for 3

to 4 minutes, or until golden brown.