2 Reviews

Easy tasty recipe. I used 5 thighs, 1/2 cup white wine, 2 garlic cloves, 1 tsp Adobo chilie spice, 4 tbsp BBQ sauce. Cooked for 4 1/2 hours on low. The results were beautiful moist tender chicken A do again recipe

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Bergy September 24, 2009

The nice thing about this recipe is that is can be easily customized to what you have in your cupboards/fridge &/or what your tastes are. On my 1st try I used 8 thighs & 3/4 c vegy broth along with onions, mushrooms & celery for vegys. I added 1 c of green/red peppers towards the last 1-2 hrs of cooking (so they don't go mushy). My additional sauce (totalling 14 oz liquid) was 5 oz (1/2 can) soup, 1/2 c red wine & bbcue/jerk sauce to make up the rest. At the end I mixed in 5 oz of cooked egg noodles & I found the sauce just enough to go around. The flavours worked for us... I can't wait to try the next variation, thanks for sharing.

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Mustang Sally 54269 October 13, 2009
Crock Pot Chicken Thighs