12skin-on, bone-in chicken thighsor drumsticks, or 6 leg quarters
Salt(to taste)
Pepper(to taste)
2Tbspcooking oil
For the BBQ sauce
1/2cupketchup
1/4cupWorcestershire sauce
1/4cupchicken stock(or chicken broth)
1 1/2Tbspvinegar
1Tbsplemon juice
2Tbspolive oilor vegetable oil
3Tbspdark brown sugar
1Tbspsweet paprika
1Tbspdry mustard
2tspkosher salt
2tspchili powder
1/2tspcayenne pepper
Instructions
Pat dry chicken pieces with paper towels, lightly season with salt and pepper and set aside.
Heat two tablespoons of cooking oil in a large non-stick skillet over high heat. Add the chicken skin side down and cook for about 3 minutes or until golden brown. Transfer to slow cooker.
Combine all of the ingredient for the BBQ sauce in a small bowl and whisk.
Pour BBQ sauce over chicken.
Set the slow cooker to Low and cook for 5-6 hours, or until the chicken is very tender.
Serve immediately, or set the slow cooker to 'warm' until ready to serve.
Notes
If using chicken broth, reduce the amount of salt by half and taste. Add more if necessary.