This is the easiest dinner ever, yintz! I put all the ingredients in a bag ahead of time, before Cora was born, so that I had it on hand for a night when I didn’t know what to cook. The best part of this recipe, is that it actually doesn’t require you to do any cooking. You dump these chicken thighs into a crock pot for 6 hours, and you’re ready to go!

It has been tough trying to narrow down Cora’s allergy, and while I think it’s mostly a sensitivity to dairy that upsets her tummy, I have been eating meals free of: wheat, dairy, eggs, fish, soy , and peanuts. It has really limited my options of meal helpers and other processed foods that I used to be able to quickly throw in the microwave as a side to a meal. Luckily, this meal met all my requirements and was also delicious! I paired it with “fried rice” only I substituted the actual rice with quinoa I had leftover from another meal that was in danger of expiring. This chicken is also fantastic with green beans, and while it can be made in the crock pot, it’s also a fantastic stove top recipe.

So, here’s what you need:

• 4 skinless, boneless chicken thighs
• 1/2 cup soy sauce [or sub tamari for soy ]
• 1/2  cup ketchup

• 1/3 cup honey
• 3 cloves garlic, minced
• 1 teaspoon dried basil

Spray your crock pot with non-stick spray (I used Trader Joe’s coconut oil spray) and lay the chicken thighs on the bottom. Whisk together the rest of the ingredients and pour over the chicken. Put the crock pot on high and cook for 6 hours. SO EASY. If you’re feeling ambitious, you can cook the chicken in a skillet on the stove, and pour the sauce over it once the chicken has cooked thoroughly. This is also a tasty variation!

So tender… ENJOY!