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


Lay chicken thighs in the bottom of a slow cooker. Whisk together the remaining ingredients; pour over the chicken.

Cook on Low for 6 hours.

Recipe from allrecipes.com

Sinfully easy and inexpensive. But add a little Basmati rice and some steamed broccoli and it rivals your best Chinese restaurant meal.

2 cups flour, sifted
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 cup shortening
1 large egg, beaten
2/3 cups milk

Preheat oven to 450 degrees. Lightly grease or line with parchment paper a large baking sheet. In a medium bowl, combine flour, sugar, salt and baking powder. With a pastry blender, cut in the shortening until it resembles course crumbs. Make a well in the center; using a fork, stir in the milk and the egg all at once; stir until the dough leaves the side of the bowl. Turn the dough onto a lightly floured surface. Knead about 20 times. Roll out biscuit dough to about 1/2 to 3/4 inches thick. Cut with a biscuit cutter, being careful not to twist. Bake for 12-15 minutes. Brush tops of biscuits with some melted butter after removing from oven.

These biscuits are good enough to make you smack your Granny!