In a large bowl, whisk together the soy sauce, honey, ketchup, minced garlic, dried basil, dried oregano, crushed red pepper flakes, and ground black pepper until well combined.

Place the chicken thighs in the slow cooker and add the halved baby red potatoes and baby carrots.

Pour the prepared sauce mixture over the chicken and veggies, gently tossing to coat them evenly.

Cover the slow cooker and set it to cook on Low for 7-8 hours or on High for 3-4 hours. Baste the chicken every hour if possible.

About 30 minutes before cooking time ends, add the trimmed green beans to the slow cooker.

For crispy chicken skin, preheat the oven to broil, transfer the chicken to a baking sheet, skin side up, and broil for 3-4 minutes until golden and crispy.

Serve the chicken with the vegetables, spooning some of the sauce over the top and garnishing with fresh parsley.