Follow these steps for perfect results
chicken thighs
chili sauce
spicy barbecue sauce
brown sugar
packed
dry onion soup mix
cayenne pepper
peanut oil
water
vegetable oil
cooked rice
hot
Spray a 5-quart slow cooker with vegetable oil.
Arrange chicken thighs in the bottom of the slow cooker.
In a large bowl, combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water.
Spoon the sauce mixture over the chicken thighs, ensuring they are evenly coated.
Cover the slow cooker.
Cook on low heat for 6-7 hours, or until the chicken is tender and easily shredded with a fork.
Serve the sweet and spicy chicken over hot, cooked rice.
Expert advice for the best results
For a thicker sauce, remove the chicken from the slow cooker and simmer the sauce on the stovetop for a few minutes.
Adjust the amount of cayenne pepper to control the spiciness.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve in a bowl over rice, garnished with sliced green onions or sesame seeds.
Serve over rice.
Serve with a side of steamed vegetables.
Complements the spice.
Balances the sweetness and spice.
Discover the story behind this recipe
Comfort food
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