Crock Pot Spicy Barbecued Chicken

Crock Pot Spicy Barbecued Chicken

8 drumsticks, skin removed (optional, 3 split breasts or 6 thighs)
Barbecue Sauce
1 tablespoon canola oil
1 sweet onion, finely diced
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1/4 cup honey
1/4 cup balsamic vinegar (use white balsamic vinegar for gluten free)
1 teaspoon Dijon mustard
1 tablespoon Red Hot Sauce, ‘Frank’s Red Hot’ was used in this recipe
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
Sea Salt to taste
Spice Rub
1 teaspoon chipotle chile pepper
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper
Sea Salt to taste


In a medium sauce pan add canola oil, turn to medium-low heat and saute onion and garlic until tender, about 5 minutes. Add the remaining barbecue sauce ingredients, stir and simmer until sauce has thickened, about 30 minutes. While the sauce is cooking down, combine spice rub and coat all sides of drumsticks.
After sauce has cooked down and thickened, place drumsticks in the slow cooker, pour barbecue sauce over and ensure all drumsticks are covered. Cover, turn to high and cook approximately 3 hours or until cooked through. Or, turn slow cooker to low and cook 5-6 hours.

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