Nutritional Information

Too salty!

I made this yesterday before I went to work. I used 10 bone-in chicken thighs and still used the same amount of sauce and there was still plenty. I used coconut aminos instead of soy sauce (due to the sodium levels and because I'm overly anal with nutrition). My husband went on for about 10 minutes how much he loved it... telling me that he can eat it everyday because it reminded him of fall-off-the-bone ribs. Super easy and delicious!

I didn't have thighs so i used boneless skinless breasts and i didn't have basil either but it still turned out terrific! I can't wait to try this on pork tenderloin as another reviewer suggested!

Fist I want to thank everybody for for writing reviews. Very helpful! I bought a tray of chicken thighs and wasn't sure how many to put in the crock pot (I have a large crock pot). I made the sauce and it was A LOT OF SAUCE! So I put all of the thighs I had 12 total small thighs with bones and skin on. I like to cook with skin on because I feel that chicken is more juicy this way. I also made some changes to the sauce. I used low sodium soy sauce and substituted ketchup with BBQ sauce. A lot of people commented that ketchup flavor was too strong. I used 5 large garlic cloves and 1/3 cup of honey and 1 ts of dried basil. I cooked on low for 4-4.5 hours. My husband loved it and I will definitely make it again.

This recipe was awesome!! Perfect for me because I am definitely a beginner at cooking. I used 4 bone-in thighs 1/4 soy sauce to avoid being too salty and 1/4 ketchup and 1/4 sweet baby rays bbq sauce; 1/4 brown sugar no basil everything else the same. I topped it on a bed of rice with some sautéed kale & spinach with lemon juice and minced garlic. Delicious!

The crock pot surely has to be the work horse and best friend of those who work outside the home or are time constrained. Nice recipe but too salty for our taste and the cooking time was too long for only four chicken thighs. I will try this again with the low sodium soy sauce which should alleviate the problem and a shorter cooking time. Served with fried broccoli and onion rice both from AR. Provided a nice balance of flavors between sweet spicy and savory. Thank you Myrna for the submission.

Good starter but needs a little "oomph". Sauce was okay but thin so I thickened it on the stove with cornstarch before pouring it over the chicken. I used 8 thighs instead of 4 but kept the sauce ratio the same. Thighs were tender and juicy. Second time I made it I mixed into the sauce 1 1/2 tsp. cornstarch 1 tsp. ground ginger and about 1/4 tsp. cayenne pepper. The sauce was better and thickened nicely in the slow-cooker. Might try crushed red peppers in it next time.

This was really great! It was so easy to make and I literally only had to purchase the chicken because I had everything else in the pantry. Sometimes I find that slow-cooker sauces with a lot of soy make the chicken overly salty but that was not the case here. I served it with brown rice and I threw some onions and carrots into the slow cooker for an additional side dish. I'd recommend doubling the recipe or at least doubling the chicken amount--this went really fast and I'd have loved some leftovers to eat for lunch. I will definitely make this again!

Mine was definitely cooked enough at 5 1/2 hours on low. Tasty sauce; I would call it a sweet and tangy barbecue than leans more "tomato-ey" than most but the basil gives it more complexity than that. Easy to put together. The sauce I almost always have to double the sauce in most recipes because I like a ton of extra for my rice pasta etc. But this had plenty of sauce on its own!! Although it didn't REALLY need it the sauce was even better when I took the advice of other reviewers about adding the slurry of cornstarch. (I'm sure many know this trick. But for those who don't to avoid the cornstarch just curdling up in the warm sauce you put about 1 tablespoons of corn starch in approximately 1/2 cup of water and whisk well. Then adding a small amount at a time of the hot sauce to the cold mixture. When mixture is more warm than cold you then add it into the sauce. You could increase the thickening effect even more by moving the sauce to a pan and bringing it to a boil.) I used low-sodium soy-sauce. It was great over brown rice.

Too salty!