1, 1/2-2 lbs boneless, skinless chicken thighs (about 8 thighs)
3 garlic cloves, smashed and chopped (or 2 tsp garlic, chopped)
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketcup
1/3 cup honey
basmati rice (I used brown rice) and steamed roasted vegetables
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster)
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 5-6 hours. Serve with basmati or brown rice and steamed roasted vegetables.
You can make this a freezer meal too:
load all the ingredients into a freezer bag (raw chicken, the sauce ingredients) and then freeze. Thaw the bag overnight in the fridge (or longer), then plop the ingredients into your cooker for a fast morning plug-in.
**Sauce is very thin and runny, but so good. I wonder if a thickener would help???**
