Ingredients
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
Preparation
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.
