Easy BBQ chicken ready for dinner right from the slow cooker.
Cut carrots into 1-1/2 inch pieces.
cut the onions into 8 wedges each
and place about half of them at the bottom of the crock-pot
next, the carrots; about half also
and half the celery
Now, in a good-sized bowl, goes the maple syrup, barbecue sauce,
and at least half of the beer
Set the chicken thighs in and let them rest a moment.
Then place them in the cooker
Pour all the sauce over.
Add the rest of the vegetables.
Ready for the lid and some heat.
Turn to high, cover and cook about 5 hours; I start mine on high for a bit, then on low once it begins to boil at the edges; when done, it can be thickened a bit with the cornstarch-water, if desired
serve with a nice green vegetable and basmati rice
BBQ slow cooker chicken
- 3-4 carrots
- 2 onions
- 3 stalks of celery
- 1-2 pounds of skinless, boneless chicken thighs
- 1/2 jar bottled barbecue sauce a bottle of dark beer
- 2 tablespoons Worcestershire sauce
- 2 tablespoons smoked paprika
- 2 tablespoons balsamic vinegar
- 1/3 cup maple syrup
Cut the carrots into 1-1/2 inch pieces,the onions into 8 wedges each, and the celery into 1-1/2 inches; place about half of each at the bottom of the crock-pot.
In a good-sized bowl pour in the syrup, and add the barbecue sauce, balsamic vinegar, Worcestershire sauce, smoked paprika and beer; stir well. Set the chicken thighs in the bowl and let them rest a bit.
Then place them nicely in the cooker, and pour all the rest of the sauce over;
now add the rest of the vegetables and cover and cook; I bring it to an almost boil on high, then turn it on low and cook 4 hours more.
Serve with a nice green vegetable and basmati rice