I like famous Dave's sweet and zesty.
I would bake it.
I've never tried it with barbecue sauce in the crock pot.
Becky
----- Original Message -----
From: "Charles Rivard via Cookinginthedark" <cookinginthedark@acbradio.org>
To: "cooking in the dark list" <Cookinginthedark@acbradio.org>
Sent: Monday, September 07, 2015 9:46 AM
Subject: [CnD] barbecued chicken thoughts
I'm looking for advice from someone who had done this rather than
conjecture:
I usually put about 10 chicken thighs, bone in, into a 350 degree oven for
about an hour, then top with barbecue sauce. I'm thinking of doing the
same in a 5 quart crock pot. With settings of low, medium, or high, and
for how long? Also, can the barbecue sauce be added before the cooking
process? Or, can it be added before the cooking process in the oven? I
do not want to dilute the sauce with water, but also do not want it to
cook down to nothing before the chicken is done. Either method would be
easy, but I do want to be sure that the chicken is fully cooked. I'm not
sure about having that much chicken in a crock pot at once. I'm looking
for the best flavor. Your thoughts are appreciated.
---
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