The boys were home today due to a teacher workshop day so I was pretty busy here at the house. A perfect day for the slow cooker. This chicken dish has Asian flavors and is a great way to use chicken thighs. When I break down my chickens I usually freeze in bags by parts, so I have bags of just thighs.
I got the sauce started right in the crock pot with 1/2 cup soy sauce (gluten free in my house), and 1/2 cup of ketchup, give that a good mix to combine.
To that add 1/3 cup of honey, available right at the farm stand, 3 cloves of minced garlic, and 1/2 teaspoon of dried basil or oregano.
Mix that up well. Remove about 1/2 cup of the sauce and reserve it for later. Then you can take the chicken thighs and start to add them to the crock pot as well. Roll them into the sauce totally coat them on both sides. I put in as many as I could fit in my crockpot.
I started this at noon on high. At 2:00 I lifted the cover and added one leek, the white and light green parts, sliced thinly. And returned the cover to keep cooking.
Continue to cook until 4:30, so that is a total of 4 1/2 hours so far. At this point I added my broccoli that I had chopped into bite sized pieces.
Start your rice at the same time, cooking however you choose. Let this go for 1/2 hour but you should switch the crockpot to low at this point. Just before serving add the 1/2 cup of sauce you reserved earlier, this just brightens the flavors of the final dish. Serve with your rice and enjoy!