Originally posted by Jess – November 1, 2016
Good evening everyone, Jess here.
What a whirlwind the past 24 hours was! After several Halloween parties and play dates, we ended up back home with some friends and family for some make-your-own-pizzas before and after trick-or-treating. Springdell toppings included canned tomatoes, sausage, broccoli, spinach, onion and the end-of-the-season peppers.
Today I had thawed some Springdell chicken thighs wings and drumsticks and prepped a sauce for the slow cooker.
I started by sautéing a small onion in butter in a saucepan until just tender, then adding a bit of brown sugar (about 1/4 cup) and cider vinegar (about 2 tablespoons) and maintaining the stir.
Once combined, I mixed in about 1/2 cup of ketchup and a cup of my favorite barbecue sauce.
The chicken went into my slow cooker with the sauce drizzled on top. Everything went at 180 degrees (high) for about 6 hours.
Things were fall-off-the-bone tender but the skin always comes out of the slow cooker a little soggy. A quick trip under the broiler crisps things up nicely!
The chicken was served with some sweet potato fries, spaghetti squash and spinach ebelskiver appetizers, and spaghetti squash with garlic parmesan butter.