No-Roll Mexican Rice Enchiladas

Ingredients

• 4 skinless, boneless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup ketchup

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

Directions

1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
3. Cook on Low for 6 hours.