Servings: 8
- 1 cup ketchup
- 2 Tbsp. spicy brown mustard
- 2 Tbsp. balsamic vinegar
- 2 tsp. Worcestershire sauce
- 1 clove pressed garlic
- 1/4 tsp. smoked paprika
- 1/2 tsp. coarse salt
- 1/4 tsp. freshly ground black pepper, divided
- 3 1/2 lbs. bone-in skinless chicken thighs and legs
In a medium bowl, whisk together ketchup, mustard, vinegar, Worcestershire sauce, garlic, paprika, salt and 1/8 tsp. pepper; transfer half of sauce to 4-quart or larger slow cooker. Sprinkle chicken with remaining pepper; add chicken to slow cooker. Spoon remaining sauce over and around chicken. Cover and cook on low 6 hours or until chicken is 165 degrees. Place chicken on platter. Whisk cooking liquid until well mixed; drizzle over chicken. Serve chicken with any remaining sauce.
