• Leigh

How to Make "Barbecued Chicken" in the Slow Cooker

This is a recipe I use often when it's too or wet outside or I just want something easy for dinner. The slow cooker will melt inexpensive chicken thighs into tender, moist, delicious "barbecue" without all the heat and the fuss (and the bugs) of the outdoors. Boneless, skinless chicken thighs withstand the heat and slow cooking time far better than chicken breasts. Rather than dousing the chicken with barbecue sauce during the cooking process, add the sauce later, after the chicken has cooked. You can serve one or two sauces on the side, letting your family and/or guests add the amount of sauce and level of heat they prefer. Cooking the chicken without the barbecue sauce also allows you to use the leftover chicken for other dishes--like chicken pot pie or burritos-- later in the week. Don't get the idea, though, that the chicken will be bland without the sauce. The thighs, even without the traditional grill and barbecue sauce, are great--savory, subtly spiced, and with a bit of smoke flavor.