Prep 5 mins
Cook 6 hrs
A great way to make chicken thighs. My kids love this recipe. I have made this with boneless thighs and breasts also. Adjust cooking time if using other form of chicken.
- 9 bone-in chicken thighs
- 2.46 ml salt
- 1.23 ml pepper
- 354.88 ml barbecue sauce
- 118.29 ml honey
- 9.85 ml prepared mustard
- 9.85 ml Worcestershire sauce
- 0.59 ml hot pepper sauce
- Place chicken in crock pot and add salt and pepper.
- Combine barbecue sauce, honey, mustard, Worcestershire sauce and hot pepper sauce and pour over chicken.
- Stir to coat.
- Cook on low 4-6 hours.
This is pretty good. Not to mention super quick and easy!
*Quick note in regards to so many comments about the chicken skin.
Removing the chicken skin takes away a lot of flavor. My suggestion. Before you put anything in the crock pot. Season the chicken on both sides with a little salt and fresh ground pepper. Heat a heavy skillet on a high heat. Once it is hot put about 1 tbsp of oil in the pan and then place your thighs skin side down for about 3-4 minutes. Just long enough to crisp and brown the skin. Flip the chicken pieces over and let the other side brown for about 2 minutes. Then throw it in your crockpot and cover in sauce.
Sure you have an extra pan to wash but I think you'll be pleased with the results. It makes the skin chewy and full of flavor instead of rubbery and gross, plus you've released most of the chicken grease/fat from the skin in the skillet so you shouldn't have much more in the crock pot.
Hope that helps, happy cooking!
This was a quick easy weeknight dinner. I used boneless and skinless thighs and still had a fair amount of grease floating on top BUT after 6 hours on low they were still moist. Thanks for posting.
These were good but I should have skinned the thighs I used before cooking. There was a LOT of grease on top. The flavor was good, though - I'll make these again, just skinning the chicken first.