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.
4 skinless, boneless chicken thighs
½ cup soy sauce
½ cup ketchup
⅓ cup honey
3 cloves garlic, minced
1 teaspoon dried basil
Arrange chicken thighs in a single layer in the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over chicken thighs.
Cover and cook on Low for 6 hours or High for 3 to 4 hours.
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