Slow-Cooker Barbecue Chicken Thighs

Ingredients

• 1 tbsp vegetable oil
• 1 onion (medium, finely chopped)
• 2 cloves garlic (finely chopped)
• 2.5 tsp chili powder
• 0.25 tsp crushed red pepper flakes
• 1 cup ketchup
• 2 tbsp packed brown sugar
• 2 tbsp mild-flavor light molasses
• 2 tbsp cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 3.5 lb boneless skinless chicken thighs (about 3 1/2 lb)
• 1.5 tsp salt

Steps

1. 1

   Spray a round 4-quart slow cooker with cooking spray.

2. 2

   In a 2-quart saucepan, heat the vegetable oil over medium heat.

3. 3

   Add the chopped onion and cook for 4 to 6 minutes, or until softened.

4. 4

   Add the garlic, chili powder, and crushed red pepper flakes. Cook and stir for 1 minute.

5. 5

   Add the ketchup, brown sugar, molasses, cider vinegar, Worcestershire sauce, and Dijon mustard. Heat the mixture to boiling.

6. 6

   Reduce the heat to low and simmer the sauce uncovered for 10 to 15 minutes, stirring occasionally, until it thickens slightly.

7. 7

   Remove the sauce from the heat. Add 1/2 cup of the sauce to the slow cooker, then cover and refrigerate the remaining sauce.

8. 8

   Season the chicken thighs with the salt.

9. 9

   Add the seasoned chicken to the slow cooker and toss it with the sauce to coat.

10. 10

    Cover the slow cooker and cook on the Low heat setting for 3 hours 30 minutes to 4 hours, or until the chicken is cooked through and reaches at least 165°F.

11. 11

    Drain the liquid from the slow cooker and discard it.

12. 12

    Pour the reserved sauce over the chicken and toss to coat.

13. 13

    Increase the slow cooker to the High heat setting. Cover and cook for 15 to 20 minutes, or until hot.

Notes

The structured recipe data specifies refrigerating the reserved sauce while the chicken cooks. The stated yield is 8 servings, with 2 chicken thighs per serving.

Nutrition per serving

• main
• slow-cooked
• slow cooker
• barbecue
• chicken
• party food
• American