1½ pounds boneless, skinless chicken thighs (3 boneless, skinless, chicken breasts)
3 garlic cloves, chopped or grated (2 large cloves, pressed)
½ cup soy sauce
½ cup ketchup
½ cup honey
fresh basil, shredded, for garnish (omitted)
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.
Cook on low for 6 to 8 hours or high for 3 to 4 hours. (cooked mine on low for 3 hours) 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.
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