SLOW-COOKER BARBECUE CHICKEN THIGHS

Slow-Cooker Barbecue Chicken Thighs image

Meet your new favorite party dish! Sweet and smoky with just the right amount of spicy kick, these barbecue chicken thighs are a crowd pleaser that'll make every host's life a little bit easier. Here's why this recipe is so good: First, thighs are the perfect cut of chicken for the slow cooker, because they contain more fat, which means they don't dry out as easily as breasts. Second, the sauce is homemade-and homemade does not equal hard in this case. If you can chop an onion, you can make this sauce, and it is so worth it! We've made sure that there's enough sauce to coat the chicken while it cooks, and some extra to add as a finishing touch, because let's be real-it's all about the sauce when barbecue's on the menu!

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h20m

Yield 8

Number Of Ingredients 13

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Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 1/2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1 cup ketchup
2 tablespoons packed brown sugar
2 tablespoons mild-flavor (light) molasses
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
16 boneless skinless chicken thighs (about 3 1/2 lb)
1 1/2 teaspoons salt

Steps:

Spray round 4-quart slow cooker with cooking spray.
In 2-quart saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes or until softened.
Add garlic, chili powder and pepper flakes; cook and stir 1 minute. Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce and mustard; heat to boiling. Reduce heat to low; simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat. Add 1/2 cup of the sauce to slow cooker; cover and refrigerate remaining sauce.
Season chicken with salt; added to slow cooker. Toss chicken with sauce in slow cooker to coat. Cover; cook on Low heat setting 3 hours and 30 minutes to 4 hours or until chicken is cooked through (at least 165°F).
Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.

Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 190 mg, Fat 1 1/2, Fiber 0 g, Protein 42 g, SaturatedFat 3 g, ServingSize 2 Thighs, Sodium 960 mg, Sugar 14 g, TransFat 0 g