It was a rainy weekend here in South East Texas and well, I had to make due with groceries we had for dinner instead of running to the store. I mean I could have gone out but really who wants to do that if you don't have to!? This is one reason I always try to keep staple items in our pantry and a pack of either chicken thighs or ground beef. You can always come up with something with those two meat choices!
Ingredients
2lbs Boneless Skinless Chicken Thighs
2 tsp minced garlic (or 4 whole cloves minced)
1/2 cup of brown sugar
3/4 cup ketchup
3/4 cup soy sauce
Directions
1. Place the chicken thighs on the bottom of your crockpot.
2. In a bowl mix the remaining ingredients and pour over the chicken. (DO NOT by any means reduce the amounts! Well, I mean if you want to go ahead but I wouldn't!)
3. Cook on high for 4 hours or low for 6 to 8 hours. Shred and serve over rice (or even pasta) with a green veggie of your choice.
**I added in 1/2 a bag of frozen chopped kale at the end of cooking and just let the heat from the meat and sauce heat it up. Gave a bit of extra nutrients and really was delightful. **
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