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.

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!