• 1 package of  boneless, skinless chicken breasts (dark meat tends to be juicer and less dry so feel free to use chicken thighs vs. breasts. I just had breasts lying around…haha oh breasts.)
• 3 chopped garlic cloves
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup honey
• Pinch of dried basil (if you do fresh, add it at the end and not to crock pot mixture).
• Salt & pepper to  taste

(So I added a few of my own twists since again god forbid a recipe is too easy or short for me: 1 tbsp. of brown sugar, 1 chopped medium onion, 1 tsp of sri racha or a pinch of cayenne pepper)

Cut your chicken breasts in half, sprinkle with salt and pepper and place in bottom of crock pot. Chop up your garlic cloves (or use 3 tbsp. of that jarred minced stuff we keep referencing) and add to the cup and half of liquids listed above (And my additions because I am an over achiever and act like I have an important cooking blog or something). Pour over chicken and cook on low for 6 hours or on high for 3 hours.

Remove chicken from the crock pot and transfer to covered plate to keep warm. Simmer or reduce the sauce in a pot until thickened to desired consistency. Serve sauce over chicken.