Honey Garlic Crock Pot Chicken Thighs

Ingredients

• 1 cup Soy Sauce (low‑sodium preferred)
• 1 cup Ketchup (regular tomato ketchup)
• 0.5 cup Honey (raw or clover honey)
• 5 cloves Garlic (minced (about 2 teaspoons))
• 2 teaspoons Dried Basil (sweet basil)
• 8 pieces Boneless Skinless Chicken Breasts (about 2 lb, trimmed)

Instructions

1. Make Honey Garlic Sauce

   In a mixing bowl combine the soy sauce, ketchup, honey, minced garlic, and dried basil. Whisk until the mixture is smooth and the honey is fully dissolved.

   Time: PT5M

2. Arrange Chicken in Crockpot

   Place the eight chicken breasts in the crockpot in a single layer. Pat them dry with paper towels before adding the sauce.

   Time: PT2M

3. Pour Sauce Over Chicken

   Pour the prepared sauce over the chicken, turning the pieces so each breast is fully coated.

   Time: PT1M

4. Slow Cook Chicken

   Cover the crockpot and cook on LOW for 4 hours (or HIGH for 6 hours) until the chicken is fork‑tender and reaches an internal temperature of 165 °F.

   Time: PT4H

5. Finish and Serve

   Remove the chicken breasts. If you prefer a thicker sauce, transfer the cooking liquid to a saucepan and simmer for 5‑10 minutes until reduced. Serve the chicken drizzled with sauce over rice, noodles, or vegetables.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

12 g

Fiber

0 g