1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with rice and steamed or roasted vegetables.
Original source: Crockpot 365
WW: 5 P+ per serving (chicken only)
I actually used breasts instead of thighs. Not that I wouldn’t use them, but chicken breasts were on hand. In fact, that’s what I loved, when I put this together, I had everything on hand (and usually do). Served over rice, topped with green onions. Mine also had veggies in the bowl, I knew Dan would eat around them, so I didn’t bother adding them to his.