What you Need
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 garlic cloves, chopped or grated
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup honey
- fresh basil, shredded, for garnish
How it's done:
- 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. 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. Serve over the chicken and garnish with fresh basil.
- Serve over rice.
Result:
- This was really great for how simple it was!
- I personally thought the saltiness of the soy sauce was a little strong, so if I make it again, I'll use a low-sodium variety (but nobody else said anything)
- Also, I only cooked this for 5.5 hours on low, and I'd have liked to lose the last half hour at least. It was a touch on the dry side (but not much)
- I didn't have time to reduce the sauce, so I just added wondra to thicken it up. I imagine the sauce would have been different reduced!
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