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
How to Follow
1. 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.
3. Mash the garlic cloves and mix with the honey, soy sauce, ketchup, oregano, and chicken broth in a bowl.
4. Once the chicken is in the slow cooker, pour the mixture over it.
5. 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.
6. 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.
7. 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.
