Serve with basmati rice or quinoa and steamed or roasted vegetables.
4 skinless, boneless chicken thighs (or skin on)
120 ml soy sauce (1/2 cup)
120 ml ketchup (1/2 cup)
Dash Worcestershire sauce
80 ml honey (I used1 heaping table spoon)
3 cloves garlic, minced
1 g dried basil (1tsp)
Lay chicken thighs into the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
Cook on Low for 6 hours.
Note: I cooked on high for 4 hrs and sauce burned. It was really good!