6-8 boneless, skinless chicken thighs
1 lb baby red potatoes, halved
1 pound broccoli florets
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
Combine honey, soy sauce, lemon juice, garlic and spices in bowl and whisk together.
Place chicken thighs in bottom of 6-quart slow cooker. Add potatoes, then pour the sauce over all.
Cover and cook on low 7 to 8 hours or on high 4 hours.
20 minutes before cook time finishes, add broccoli
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