1 1/2poundsskinless boneless chicken breastsCut into 4-6 pieces. May use thighs.
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, 2-4 cloves crushed garlic and 1/2 teaspoon basil. Whisk together.
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 2 qt or bigger crock pot. Double recipe will need 3 1/2 quart or larger. If you add vegetables, you will also need to increase the crock pot size.
"Mini" crock pots tend to have temperature control problems. Also, cooking in a large crock pot can cook faster due to the small size of the recipe.
Add the extra water to have more sauce if serving with rice and veggies. Or just double the sauce ingredients.
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. The final safe internal tempature of chicken is 165°. If using thighs, you will be happier with the texture of the chicken if you cook to about 180°.
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. Cornstarch does not do well when reheated or frozen.
Good refrigerated for 3-4 days. Good frozen for 3-4 months but cooked rice does not freeze well.
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