In a large bowl, combine soy sauce, broth, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
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, baste every hour. Add green beans during the last 30 minutes of cooking time.
Garnish with parsley.
To lower the fat in this dish, use skinless chicken thighs.