Ingredients:
- 3 lbs (about 6–8 pieces) bone-in chicken thighs or drumsticks (skin removed for less grease, optional)
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/3 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar (or white vinegar)
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp chili flakes (optional, for spice)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- Fresh parsley for garnish
Instructions:
- Prepare the chicken:
- Pat chicken dry with paper towels.
- Season lightly with salt and pepper on both sides.
- Make the sauce:
- In a medium bowl, whisk together the BBQ sauce, honey, soy sauce, ketchup, brown sugar, vinegar, mustard, paprika, garlic powder, onion powder, black pepper, chili flakes, onion, and minced garlic.
- Slow cook:
- Place chicken pieces in the slow cooker.
- Pour sauce mixture evenly over the chicken, making sure all pieces are coated.
- Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through (internal temp should reach 165°F/74°C).
- Optional step (to caramelize):
- Preheat oven broiler.
- Transfer chicken pieces to a baking sheet lined with foil.
- Brush with extra sauce from the slow cooker.
- Broil for 2–3 minutes until the sauce is sticky and slightly charred.
- Serve:
- Garnish with chopped fresh parsley.
- Serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce.
Tips:
- You can thicken the sauce by removing the chicken at the end, then simmering the sauce in a saucepan for 5–10 minutes until reduced.
- This recipe also works great with boneless, skinless chicken thighs or even wings.
- Leftovers reheat beautifully and can be shredded for sandwiches or wraps.
