Enjoy the sun and that grill all while you can because, guess what happens after this weekend? All the pumpkin-things will come out, your crafty neighbor’s door is about to get a brown/orange wreath, and you can’t wear white again until Memorial Day weekend. Which, by the way, I’m totally breaking that rule. White looks good on me, damn it!


One more thing tells me Fall is approaching… like how I’m slowly gravitating towards my slow cooker/crock pot, again. I used it twice this past week and pretty much will use it thrice a week from hereon.















So about my story. This one time at dinner, I had a HOT date at one of Chicago’s best Asian restaurants, and because I knew the owner, I felt like, hey anything goes! The staff was super nice to me because I had that connection with their big boss, and I ended up taking advantage of it all. I was a hot shot, if you will, until I completely made a fool of myself because I could not stop slurping up the honey garlic sauce. I didn’t totally pick up the plate, just a little bit, but enough to slurp up everything that was left on that plate.
That reminds me, chopsticks are cool, but I should’ve been given a spoon.

But the hottie! He was sitting in front of me, going along with it all, laughing with me, not AT me, and I thought we were cool, buuuuut he is still calling me back…



Prep time: 5 mins
Cook time: 6 hours
Total time: 6 hours 5 mins
Easy crock pot recipe for chicken thighs cooked in an incredibly delicious honey-garlic sauce.

Serves: Serves 4








Ingredients

  • 4 boneless, skinless chicken thighs
  • 4 garlic cloves, minced
  • ⅓ cup honey
  • ½ cup ketchup (you can also use low-sodium ketchup, if available)
  • ½ cup low sodium soy sauce
  • ½ teaspoon dried oregano
  • 2 tablespoons fresh parsley
  • ½ tablespoon toasted sesame seeds




Instructions

  1. Arrange chicken thighs on the bottom of your slow cooker; set aside.
  2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
  3. Pour the sauce over the chicken thighs.
  4. Close with a lid and cook for 6 to 7 hours on LOW, or 4 to 5 hours on HIGH.*
  5. Remove lid and transfer chicken to a serving plate.
  6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
  7. Serve