INGREDIENTS
1/2 cup low sodium ketchup
1/2 teaspoon dried oregano
1/3 cup honey
1/2 cup low sodium soy sauce
6 boneless , skinless chicken thighs
2 tablespoons fresh parsley
1/2 tablespoon toasted sesame seeds
Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
Pour the sauce over the chicken thighs.
Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
Remove lid and transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
Pour the sauce over the chicken thighs.
Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
Remove lid and transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
