Yes, this recipe is amazing. No, I didn't take a picture. It wasn't just my camera this time, I was distracted. We had our son's ballgame to go to, so I just forgot. Boo, me. But, yay recipe!
The biggest tip I can give for this recipe, which I think I have said before, is know your slow cooker. Mine turns things to black charcoal after 4 hours on low, so I don't do all-day cooking. If yours cooks more gently, then this dish can go for 6-7 hours.
Chicken thighs hold up well to long cooking, and these are delicious. All my kids love BBQ chicken, and they told me this is the best they've ever tasted.
Ingredients
- 12 boneless, skinless chicken thighs
- 1 large bottle of your favorite BBQ sauce
- Generous 1/2 cup of all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric or 1/4 teaspoon dry mustard
- salt & pepper to taste
- 1 gallon-size baggie
- Olive Oil
Directions
Set crock pot on low, and coat bottom of crock with a layer of BBQ sauce.
Heat skillet (I used my cast iron one) on medium-high, add tablespoon or so of olive oil to coat the bottom. You just want to brown the chicken, not deep fry it. :-)
Mix garlic powder, turmeric (or dry mustard), salt and pepper in baggie. Add chicken thighs and squish around to coat well with flour mixture.
Add thighs to skillet, not crowding (I did 6 at a time), and cook for 2-3 minutes on each side, to brown well. Add to crock pot.
Once all chicken is browned and added to crock pot (overlapping is fine), drizzle more sauce over the top, just to coat well. No need to stir thighs around.
Cover and cook for 4-7 hours, depending on your individual crock pot. Scoop out the chicken thighs and arrange on a platter, for serving. Just know that they cool down quickly.
I served these with grilled baby potatoes, and marinated veggie salad.
Yum!
