Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.