2 lbs (900g) chicken thighs, bone in, skin off
1 lb (450g) red potatoes, scalloped or thinly sliced
6 oz (283g) parmesan cheese, grated
3 carrots, medium dice
1/2 lb (225g) green beans, cut in half
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
3 tablespoons brown sugar
1/3 cup (113g) ketchup
1 cup (226ml) chicken stock
1/2 teaspoon red chili flakes
1/2 bunch parsley, rough chopped
1/2 bunch fresh thyme, finely chopped
1/2 bunch basil, leaves picked and rough chopped
1/2 teaspoon pepper
1 teaspoon salt
In a 6-quart slow cooker, make layers with potatoes, Parmesan, and garlic. Repeat until you've used all those ingredients up.
Place the chicken thighs over the potatoes, then add in the carrots.
In a small bowl, combine the Worcestershire sauce, brown sugar, ketchup, chicken stock, chili flakes, parsley, basil, thyme, salt, and pepper. Pour the mixture over the chicken and cook on high for 4 hours.
Add in green beans around the edges of the slow cooker. Cook for another 30 minutes.
Remove chicken and serve with vegetables.