It is that time of year again….time to break out the Crock Pot. I’m bound and determined to use it more since I am finding it harder and harder to find time to make dinner. This was beyond easy and super tasty. Five minutes of prep time. Cook time: 6-7 hours on low, or 4-5 on high. I didn’t take pics because I just wasn’t thinking about it as I was making it but look at the ingredient list. 7 ingredients is all it takes, folks! Try it!
4 boneless, skinless chicken thighs
4 garlic cloves, minced
⅓ cup honey
½ cup ketchup (you can also use low-sodium ketchup, if available)
½ cup low sodium soy sauce
½ teaspoon dried oregano
2 tablespoons fresh parsley
½ tablespoon toasted sesame seeds
Arrange chicken thighs on the bottom of your slow cooker; set aside.
In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
Pour the sauce over the chicken thighs.
Close with a lid and cook for 6 to 7 hours on LOW, or 4 to 5 hours on HIGH.*
Remove lid and transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
*165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat.