Crock Pot BBQ Chicken Thighs
Recipe: #4221
January 20, 2012
Categories: Sauce, Savory Sauces, Chicken, Game/Sports Day, Potluck Slow Cooker, Diabetic, High Protein, Low Carbohydrate, Chicken Dinner, Slow Cooker Chicken, more
"This is a mixture of two recipes, both of which I have tweaked so much they're almost not recognizable, so I feel OK posting it as my own. This is definitely a crock pot recipe and not one for the oven! I made it in the oven once to horrific results. The food was great, but I almost had to throw away my glass 9x13-inch pan. The sauce does not do well with baking. This is really good served with mashed potatoes or rice, with the sauce poured over. There is enough sauce that you could easily increase this to 8 or 10 thighs and still be OK."
Ingredients
Nutritional
- Serving Size: 1 (105.6 g)
- Calories 170.4
- Total Fat - 4.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 23.3 mg
- Sodium - 976.6 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 0.8 g
- Sugars - 18 g
- Protein - 9.5 g
- Calcium - 24.2 mg
- Iron - 2.2 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Season the chicken with salt and pepper and place in the bottom of a crock pot.
Step 2
In a saucepan, combine ketchup, water, garlic, 2 teaspoons Worcestershire, chili powder, chili sauce, sugar, 2 teaspoons mustard and 2 teaspoons Tabasco.
Step 3
Bring just to a boil, then reduce heat and simmer 5 minutes, stirring frequently.
Step 4
Remove pan from heat; stir in honey, 2 teaspoons mustard, 2 teaspoons Worcestershire, and 1/2 teaspoon Tabasco.
Step 5
Pour sauce over chicken and stir to coat each piece.
Step 6
Cook on low for 6 hours.
Tips
No special items needed.