These crock pot chicken thighs are easy to prep with pantry staples. Always a hit with adults and kids! Serve with basmati rice or quinoa and steamed or roasted vegetables.
Ingredients
- 4 skinless , boneless chicken thighs
- 0.5 cups soy sauce
- 0.5 cups ketchup
- 0.33 cups honey
- 3 cloves garlic , minced
- 1 teaspoon dried basil
Instructions
-
1
Gather all ingredients.
-
2
Arrange chicken thighs in a single layer in the bottom of a 4-quart slow cooker.
-
3
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over chicken thighs.
-
4
Cover and cook on Low for 6 hours or High for 3 to 4 hours.
-
5
Serve and enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Chef John's Pumpkin Pie
This best pumpkin pie recipe came about after many years of experimentation. I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.
Ham and Corn Chowder
I came up with this potato, ham, and corn chowder recipe after trying to figure out what to do with some leftover ham bits. So far, everyone loves it.
Pumpkin Nut Muffins
These pumpkin nut muffins are delicious for breakfast, but also good with lunch or your afternoon coffee break.