In a large bowl, combine the low-sodium soy sauce, honey, ketchup, minced garlic, dried basil, dried oregano, crushed red pepper flakes, and ground black pepper. Mix thoroughly to create a well-balanced marinade for the chicken and vegetables.

Place the chicken thighs, halved baby red potatoes, and baby carrots into a 6-quart slow cooker. Pour the sauce mixture from Step 1 evenly over the chicken and vegetables to ensure flavor is distributed throughout. Cover the slow cooker and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour with the cooking juices to keep everything moist and flavorful.

During the last 30 minutes of cooking time, add the trimmed green beans to the slow cooker. Stir gently to incorporate them into the sauce and continue cooking until the green beans are just tender but still bright green. I find that adding the green beans at the end keeps them crisp and vibrant—much better than overcooking!

If you prefer a crispier skin, preheat your oven to broil. Carefully remove the cooked chicken thighs from the slow cooker and place them skin-side up on a baking sheet. Broil for about 3-4 minutes, or until the skin is golden and crisp. Watch closely to avoid burning. Broiling adds a nice finishing touch and a bit of extra texture.

Serve the chicken thighs immediately alongside the potatoes, carrots, and green beans from the slow cooker. Garnish with chopped fresh parsley for a fresh and vibrant finish. Enjoy your slow cooker meal; I love how the flavors come together in this one-pot dish, and the sprinkle of fresh parsley makes it pop!