Slow Cooker Barbecue Chicken Thighs Food

SLOW COOKER BBQ CHICKEN THIGHS

Steps:

• Season chicken with salt and pepper and place in a slow cooker.
• Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat.
• Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.

SLOW COOKER BBQ CHICKEN THIGHS WITH HOMEMADE BBQ SAUCE

Steps:

• Pat dry chicken pieces with paper towels, lightly season with salt and pepper and set aside.
• Heat two tablespoons of cooking oil in a large non-stick skillet over high heat. Add the chicken skin side down and cook for about 3 minutes or until golden brown. Transfer to slow cooker.
• Combine all of the ingredient for the BBQ sauce in a small bowl and whisk.
• Pour BBQ sauce over chicken.
• Set the slow cooker to Low and cook for 5-6 hours, or until the chicken is very tender.
• Serve immediately, or set the slow cooker to 'warm' until ready to serve.

SLOW COOKER BBQ CHICKEN THIGHS

Steps:

• Toss the chicken thighs in the olive oil to evenly coat.
• Mix the brown sugar and spices in a separate bowl before adding to the chicken. Use a rubber spatula to fully coat the chicken in the seasoning blend.
• Place the chicken in a slow cooker, cover, and cook on high for 2 to 2.5 hours or low for 5-7 hours. (Or until the chicken reaches an internal temperature of 165ºF.)
• Shred the chicken and either broil in the pot (Ninja Foodi or Instant Pot Duo Crisp) or broil in the oven using a baking sheet. OR serve without broiling.**

SLOW-COOKER CHICKEN THIGHS

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
• Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.

SLOW-COOKER BARBECUE CHICKEN THIGHS

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.

SLOW-COOKER BBQ CHICKEN

Steps:

• Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.

SLOW COOKER BARBEQUE CHICKEN

Steps:

• Put chicken breast halves in a slow cooker.
• Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
• Cook on Low for 4 to 6 hours.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.