Monday, April 16, 2012

Saucy Crock Pot Chicken Thighs (Aimee)

"Jenn this recipe is awesome! We used thighs and drumsticks and took off the skin first. I would omit the hot sauce and we used trader joes bbq, which is yummy. Kids loved it. We had with mushroom and herb risotto." - Aimee

8 (5-6 ounce) chicken thighs 
1/2 (teaspoon) salt 
1/4 (teaspoon) black pepper 
1 1/2 (cup) barbecue sauce 
1/2 (cup) honey 
2 (teaspoon) prepared mustard 
2 (teaspoon) Worcestershire sauce 
1/8 (teaspoon) hot pepper sauce 
1. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat source for 6-8 minutes on each side or until juices run clear. Transfer to a 5-quart slow cooker.

2. In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and hot pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours or until heated through. Serve.

3. Note: You may leave out the hot pepper sauce for a less spicy version.

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