1 1/2poundsskinless boneless chicken breasts cut into 4-6 pieces
1/4cupsoy saucelow sodium preferred
Start with 1 1/2 to 2 pounds of skinless boneless chicken breast cut into 4-6 pieces. You may use chicken thighs if you wish.
Combine 1/2 cup of ketchup, 1/4 cup soy sauce (low sodium preferred), 1/4 cup honey, four cloves crushed garlic and 1/2 to 1 teaspoon basil. Whisk together. If you're not a big fan of soy sauce then cut the amount of soy sauce in half.
Spread the chicken across the bottom of a slow cooker. Add the sauce. This is a 3 1/2 qt, but big should be ok especially if cooking a larger amount.
Cook on low for 3-4 hours. You want an internal temperature on the chicken of 165.
Serve with rice and veggies.
Use low sodium soy sauce.
Will fit nicely in a 3 qt or bigger crock pot.
Add the extra water to have more sauce if serving with rice.
Add veggies for the last hour of cooking. This can increase cooking time.
Cook to an internal temperature of 165 for the chicken. This can vary with size of chicken pieces and your crock pot.
Several want the liquid thicker at the end of cooking. You can thicken it some with cornstarch. Try one tablespoon cornstarch in two tablespoons of cool water mix well then add to the liquid in the pot about 30 minutes before completing and turn up to high.
Lastly, the model recipe used 1 teaspoon of basil. I think that is ok but my wife feels it is a bit heavy so I now use a range of 1/2 to 1 teaspoon.
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