The meat falls off the bone.
- Carbohydrate 19.7219932278432 g
- Cholesterol 59.22 mg
- Fat 11.0457860037262 g
- Fiber 3.22348530544674 g
- Protein 13.6589593444276 g
- Saturated Fat 3.15752459624958 g
- Serving Size 1 1 Serving (135g)
- Sodium 761.173744635415 mg
- Sugar 16.4985079223964 g
- Trans Fat 0.733045781818248 g
- Calories 239 calories
Step-by-step
- I sprinkle the house seasoning all over and under the skin of the thighs. Put them on a baking sheet and broil for 8 minutes a side in oven.
- Place chicken in slow cooker. Mix BBQ sauce, honey, mustard, worcestershire sauce and hot sauce in bowl and pour over chicken.
- Cook on low 4-5 hours.
Broiling the chicken thighs for eight minutes per side before they enter the slow cooker renders out excess surface fat and creates a dry skin capable of gripping thick sauces without slipping off. Skipping this high-heat step transforms the slow cooker vessel into a braising chamber that steams the poultry, leaving the skin rubbery and gray rather than deeply browned and savory. Seasoning underneath the skin directly against the meat ensures the blend of one cup salt, one-quarter cup black pepper, and one-quarter cup garlic powder penetrates the muscle fibers effectively before the thermal process begins.
Submitting standard grocery store barbecue sauce to four hours of continuous low heat requires balancing the sugar content to prevent scorching at the edges of the ceramic insert. Honey adds viscosity and encourages caramelization, but if dietary needs require removing refined sweeteners, pure maple syrup can substitute at a one-to-one ratio without altering the final moisture content. Monitoring the internal temperature until it reaches 165 degrees Fahrenheit guarantees food safety, while prolonged cooking past the four-hour mark achieves the desired collagen breakdown that renders the meat tender enough to fall off the bone.
