Ingredients
Half a cup of soy sauce
ketchup, 1/4 cup.
Dry oregano, 1 tablespoon
2 teaspoons of finely chopped fresh parsley
chicken broth, half a cup
optionally thicken with 1 tbsp of cornstarch
Preparation
- Add salt and pepper to both sides of the chicken thighs.
The second step is to brown the chicken in a pan with olive oil over medium-high heat. Start with the skin-side down and cook for 3 to 4 minutes on each side, or until golden and crisp. Put the stew pot on low heat. - Mash the garlic cloves and mix with the honey, soy sauce, ketchup, oregano, and chicken broth in a bowl.
- Once the chicken is in the slow cooker, pour the mixture over it.
- Put the cover on and cook for 6 to 7 hours on low heat, or for about 3 hours on high heat, until the chicken is done.
- If you would like a thicker sauce, thicken it by mixing 2 tablespoons of water with cornstarch and stirring it into the sauce half an hour before serving.
- Just before serving, garnish with chopped parsley.
Changes and Hints
To give the sauce a little kick, stir in a teaspoon of crushed red pepper flakes. Adding a little sesame oil and sesame seeds is a great way to give your dish an Asian twist. To give the sauce a zesty, citrusy flavor, you may add a tablespoon of orange zest for those who like a little tang.