Categories: Chicken, Crockpot, Main Dish, May2012, Slow Cooker

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 3 garlic cloves, minced or chopped
• 1/2 cup low-sodium soy sauce
• 1/2 cup ketchup
• 1/2 cup honey
• (optional) fresh basil, shredded, for garnish

Directions

1. Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.

2. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My chicken was done after 5 hours on low. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. I mixed a teaspoon of cornstarch with a tablespoon of water and added it to the sauce and continued to stir and cook on medium heat until it thickened up a bit.

3. Serve a little sauce over the chicken and garnish with fresh basil.

4. Serve chicken over rice with some broccoli or green beans on the side.

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