Chicken, Potatoes, Carrots, Onion in Teriaky sauce w/ Brussel Sprouts

2 breast, skinless Chicken Breast (cooked), roasted 4 serving Red Potato 3 carrot Carrots, cooked 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 83 gram Birds Eye Steamfresh Baby Brussels Sprouts (5 Brussels Sprouts = 1 serving / 83g) Sauce: 1 teaspoon basil (dried) 2 cloves Garlic 16 ounces green beans ½ teaspoon oregano (dried) 2 tablespoons parsley (fresh leaves) ½ cup Honey ¼ cup Ketchup

1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. 2. Place chicken thighs, potatoes, carrots and soy 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. 3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. 4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Serving Size: 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user REGXSPARK.