Pour this over raw chicken thighs in the slow cooker and 3 other pantry staples to get a meal so delicious your friends will be begging for more!
Variations & Tips
For picky eaters, you can reduce the garlic by half or use garlic powder instead of fresh for a milder flavor. If your family likes a little tang, add 1 to 2 tablespoons of apple cider vinegar to the sauce before pouring it over the chicken. For a bit of heat, stir in 1/4 to 1/2 teaspoon red pepper flakes or a squeeze of sriracha.
To make it more of a complete meal, add a bag of baby carrots or thick-sliced onions around the chicken before pouring on the sauce; just be sure the vegetables are cut into similar sizes so they cook evenly. You can also use bone-in, skinless chicken thighs, but plan on adding 30 to 60 minutes to the cook time and always check that the thickest part of the meat reaches at least 165°F (74°C).
For food safety, start with fully thawed chicken, never partially frozen, and avoid lifting the slow cooker lid too often, which can significantly lower the temperature and increase cook time. Refrigerate leftovers within 2 hours in shallow containers and reheat until steaming hot before serving. If you need this gluten-free, use a certified gluten-free soy sauce or tamari and double-check labels on ketchup and any other pantry staples.
