Juicy Crockpot Chicken Thighs

I've shown you this picture because of the pomegranates, but perhaps you were wondering about that luscious looking chicken in the back.... well thanks to my foodie friend Iain, who shared this recipe with me, I will now divulge my secrets.

The best thing about this is that you can use thighs with skin and bones, which are 10 times cheaper then the boneless skinless type. All you do before is remove the skin, and remove the bones after cooking.

So here's the Crockpot recipe... perfect for lazy, cold, winter days!

Crockpot Honey Garlic Chicken Thighs

(adapted from http://crockpot365.blogspot.ca/2011/09)

Ingredients:

 1 1/2 to 2 pounds boneless, skinless chicken thighs 

 3 garlic cloves, smashed and chopped

 1 teaspoon dried basil

 1/2 cup  soy sauce

 1/2 cup ketchup

 1/3 cup honey

Directions:

Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4

Here's the gorgeous chicken for you.

Then, be careful to remove all bones and shred the chicken so it absorbs the juicy liquid. Even better the next day as leftovers.