This is a great, easy chicken dish and this is from someone who PREFERS white meat, but here the dark thighs come out juicy and not dry like I sometimes think the breasts turn out in the slow cooker. My whole family loves this.
1Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
2Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
3Cook on low for 6 hours or high for 3-4 hours on high. (I prefer low because I think it cooks better.) Check after 3 hours on high, 5 hours on low).
4To freeze meals,--- load all the ingredients into a freezer bag (raw chicken, the sauce ingredients) and then freeze. Thaw the bag overnight in the fridge, then plop the ingredients into your cooker for a fast morning plug-in.