Okay folks, listen, I'm trying to build up my playlist, right? Listen, the playlist is called Budget Friendly Meals. Now, do I have a doozy for you this time? Listen, just because it's easy and then I'll hold out of ingredients, I don't want you guys to think it lacks luster and any other taste. That's what folks, we're doing our five ingredient baked chicken and we're doing it in the crock pot. Let's get it. Okay folks, now look, you guys can see right here, these are my ingredients. This right here is for garnish, right? This is real simple. Like I said, it already stated that we're going to be doing it in the crock pot, right? So, I want you guys to come in here and take a look at how I'm going to do this. Now, I've already washed and cleaned my chicken, patted it dry, there it is, right here. So, the main thing you want to pay attention to is, listen, if you've got a crock pot, you know what I mean? You want to get yourself some non-stick spray. I like to spray my bottom and my sides, right? Now, I'm going to take, look, it's really like the placement, right? So, we take it and we just going to, like, I guess the word would be like stagger it maybe. You know, like this, right? And if you got a bigger crock pot, that's the more that you can put in there. You know, more drums. Now, you don't have to do it with drums, you can do this with, you know, thighs, the whole subang, right? But I'm going to try to get it in here like this. You know what I mean? Like that. And we're trying to get this one over here like this. And this would be the placement that we want to have again. Let me get it over here so you guys can see it. Okay, so what I'm going to do is I'm going to dust this with just a little bit of fresh black crack pepper. Now, this is where you can level up and do anything that you want to do on your own. Don't forget. It really doesn't have to be done. You know what I mean? I'm trying to show you guys, you don't always have to add nothing but look, I'm looking for a unique flavor and I love the way that, you know, fresh black crack pepper, you know, taste, right? So then I'm from the Dessert with my A. Don't forget, this is great with poultry too. Poultry, fish, veggies. You guys got to have some of this. A lot of you guys got it. So I just put a little bit over here like that. Don't have to be on the bottom. Don't worry. Because as you get hot, it's going to slide down to the bottom, mix with our sauce. This is going to be fine. You serve this over rice and there you have it. Now, all right. So we're going to start with, I'm going to just start adding my honey. Right? Now don't forget, this ingredient list along with the other recipes that I do, now all of them are printable. It's on my website, SmokingandBrillow with AB.com. Once you get all your ingredients in here, right? We can come in a little bit of this ketchup. Then we come with our soy. Our soy sauce, right? You guys look. I love to use this version right here. There's a little bit on the left side of our sodium. Anywhere I can cut my sodium, I do it. All right. Then I just take my whisk and just work it all together, right? Be careful. You don't want to do it so fast that your soy comes out, all right? But you'll see, look at that right there. Now that I have it all mixed up, now I'm going to get ready to mince my garlic, put a smile on my fake's face. So we take it and look at that. You can hear it. But look, I hope you guys are being there to catch that. Then I take the back of my knife. I know a couple of people told me they were doing it and they were using the front of the knife. You know what I mean? Listen, we just got to be smart. You don't want to like dull your blade, right? Just use the back. You're done harming. All right? Then once you get it all mixed up, all we're going to do is pour it on the top. All right. Now once you've got it fully coated, right? We sprayed it. It makes it easier for the, you know, for our sauce to like spread around. And it ensures that nothing sticks, right? Now, only thing you should have left, and I should green on you because we're going to use that for a little bit of the garnish and then section the seeds. One of the things I like about this recipe is I'm willing to bet like eight out of ten times you guys have everything minus the chicken. You probably have that too, you know what I mean? Because we all keep chicken, you know, throw it. So if you got a little pre-tart, you know what I mean? You can just make this, just feed a lot of people. All you got to do is have some rice and maybe a side of broccoli. Now you can like me a dinner. Now, okay, so we're going to do it on high, right? So if we're doing on high, we're going to do it for four hours. Usually on low, I go about six, six hours, right? So, power's on, hit high. We move this up to four hours. And I'll see you guys in just a minute. Okay, folks, look. My timer went off and the type of crock pocket I have or slow cooker, listen, anytime my timer goes off, it automatically kicks down to what they call a warm, right? So what to keep everything nice and hot. So these are great things that you can start like in the morning. You know what I mean? On your way to work. And then when it's done, it'll stay warm. So when you come in, all you got to do is make your rice. Or if you got one of them good rice cookers, you can just set it on a timer. You come in and food is ready. Now, let's go ahead and take a look at this. Look at that right there. That right there. Let me give you some tones. I want to show you something. You tell me, look, look at that. Mmm. Matter of fact, let's go ahead and do this. Let's just put that in there. Just like that on this bed of rice. Let me grab another one. And that's enough right there. Now, if you've been following me for a minute, you guys got to know my favorite veggie in the world as well. That's right, I love that broccoli. I'm going to tell you a quick little story. Most people when they eat at the table, they parents tell them, hey, don't drink that drink. Don't eat the sweets and don't do all that until you eat that certain thing. My mother would tell me, don't eat that. None of my veggies because I love veggies and especially that broccoli. Now, with that being said, you see this? Let me go ahead and get this cleaned up. Let me try to get a thumbnail all of this. And then I'll be right back. Okay, folks, look, I don't finish taking pictures of this sexy chicken legs. You know what I mean? I didn't hit it with a little bit of this sesame seed on the top just to give it a little bit of carnage. I don't know about y'all, but look, if my food look good, it tastes even better. Now, with that being said, I'm going to go ahead and just get me a little bit. Oh, my, look. Why did I even get a knife, right? So, if you really want to know how soft it is, look at this. Hmm. Then I want you guys to come in there. Take a look at that. That right here is fire. Now, if I really want to show you something, come on in here and let's get personal with it. You see that right there? We can just hit it with a little bit of this. You know, and get a little bit of this on the right. So, you guys can do whatever you want to do. Now, here's a little pro tip. If you guys want to take this and turn it into a gravy, all we got to do is strain it, put it in a pot, add some heat to it. Once it comes up to a boil, we hit it with a little bit of cornstarch. We're going to make a slurry. Slurry. So, we're going to do equal parts. You can know, for something like this, I probably would just do one, two, three, four, one tablespoon of cornstarch, and then one tablespoon of cold water, and then let it thicken up like that gravy. Now, so that I don't continue to over-talk, check this out, folks. You see that right there? I don't know what to do. Cheers, y'all. Let's check it out. I really didn't even eat enough to be wiping my mouth, but I can tell you this. My mouth is salivating, you know what I mean? So, look, this is what I'm trying to do. You guys let me know down in the comment section below what would you do, what type of veggie would you serve this with? And don't forget, this is a budget friendly meal, right? So, let me just go ahead and pour myself a glass of this great kugae. Yes, sir. And you know what I'm about to do, folks. I'm out. Peace.