Tangy Crockpot Chicken Thighs

Make this as spicy as you like by adjusting the chili flakes or you may use Tabasco in place of the chili flakes, 23-25 chicken wings may be used in place of the legs

Servings 4-6

Ingredients:

3 pounds chicken thighs (can use less)

garlic salt and fresh ground black pepper

oil for browning chicken

1 (12 ounce) bottle mild Heinz chili sauce

1/4 cup lemon juice

1/4 cup molasses

2 tablespoons Worcestershire sauce

5 large garlic cloves, minced

1 tablespoon mild chili powder

1/2 teaspoon crushed chili flakes, or adjust to heat level

2 tablespoons salsa (can use more)

Instructions:———————————–

Heat oil in a skillet over medium-high heat.

Season the chicken with garlic salt and black pepper.

Brown the chicken in oil on both sides (about 3 minutes per side) transfer to a 5-quart crockpot.

In a bowl combine the chili sauce with next 8 ingredients until well blended; Pour over the chicken then turn the chicken to coat well in the sauce.

Cook on low heat setting for about 7 hours or until the chicken is cooked through.

Serve with cooked rice.

Related posts:

Tangy “N’ Sweet Pineapple Crockpot Chicken

Crockpot Chicken Thighs With Olives

Sweet and Tangy Crockpot Chicken Wings

Tangy Crockpot Hot Wings

Crockpot Chicken Thighs

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