This was a total home run! We all loved it. And with my really good rice pot, everything, including the brown rice, was literally ready to eat when we walked in the door from swimming lessons. I used half the amount of soy sauce because that's all I had and the sauce/gravy tasted great, so I'm guessing it doesn't really need the full half-cup.
1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (or less)
1/2 cup ketchup
1/3 cup honey
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4.
Serve with basmati rice and steamed or roasted vegetables.