CROCK POT Chicken Thighs
I served them with Polish cabbage and a boxed augratin potato. The dinner was wonderful.
I usually just throw a bunch of stuff in and wala, dinner. tonight was no exception
How to Make CROCK POT Chicken Thighs
- 1wash and pat dry the chicken removing any extra fat or skin.
- 2Mix the bbq sauce, garlic, horseradish, cocktail sauce and maple syrup together and coat tops of chicken with 1/2 the mixture.
- 3Put on low for 4 hours or high for 2 hours and re-coat with the rest of the sauce. Then either cook 4 more hours on low or 2 more on high.
Serve with whatever you wish.