Well here is a surprise for everyone, this entry doesn’t include any bacon!

Now that the cooler weather is here, I find myself using my slow cooker more often.  There is something so satisfying about coming home after a long day of work and smelling your dinner when you walk through the door. I also like to use it on the weekends as it frees up the oven for important things like baking cookies 🙂

This recipe comes from America’s Test Kitchen.  I love their recipes along with the tips, hints and product reviews that are included in their magazines.  I find myself looking for new issues all the time.

I had mentioned previously that Jamie and I eat a lot of chicken, and this is another recipe from our repertoire.  I like the fact that you make your own BBQ sauce.  I also appreciate that as the chicken cooks in the slow cooker, it is rendering the fat, so you end up with a healthier dinner.

Here’s a tip: If you end up with leftovers keep the BBQ sauce and make pulled chicken sandwiches for lunch 🙂

I used chicken legs and thighs instead of the wings that are called for in the original recipe.  I also left the chicken in the slow cooker for 6 hours and added red chili flakes for a little extra spice.

This slideshow requires JavaScript.

Adapted from Slow Cooker Revolution
From America’s Test Kitchen

Ingredients:

Chicken:

• ¼ c dark brown sugar
• 1 Tbs soy sauce
• 2 Tbs minced fresh ginger
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• Pinch Red Chili Flakes
  
• 3 lbs chicken
  
• Salt and pepper

Sauce:

• ½ c dark brown sugar
• ½ tsp chili powder
• 3 Tbs soy sauce
• ¼ c water
• ¼ c tomato paste

Directions:

For the wings:

1. Stir together the brown sugar, soy sauce, ginger, garlic, and cayenne in a small bowl. Season chicken with salt and pepper, and place in slow cooker. Pour soy sauce mixture in over the chicken and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.
2. Position an oven rack 10 inches from the broiler. Heat on broil. Coat a broiling pan (or a wire rack placed on a foil-lined rimmed baking sheet) with non-stick spray. Transfer wings to pan. Discard the liquid.

For the sauce:

1. Combine all ingredients in a bowl. Brush the tops of the wings with the sauce.
2. Broil until crispy on top, about 10-15 minutes (check a few times to prevent burning.) Flip chicken and brush the tops with the remaining sauce. Broil until crisp and lightly charred, 5-10 minutes longer.