- 1 C. Maple Syrup
- ½ C. Soy Sauce
- 1 tsp. creamy peanut butter
- 2 Tbs. Olive Oil
- 3 Garlic Cloves, minced
- 2 tsp. Onion Powder
- ¼ C. Barbecue Sauce of Choice
- 2 ½ lb. Boneless Skinless Chicken Thighs, chopped
seeds, for garnish
Trim the fat off of the chicken. Any time you cook meat in a slow cooker, you want to trim as much fat off as you can. In just about every other way to cook, the fat would give flavor and tenderize. However in a cooker, that fat just melts and floats to the surface. The harm it does outweighs the good.
Cut up the chicken thighs into 1 – 1½ inch pieces.
Peel and mince the garlic.
In a large bowl whisk together the soy sauce, barbecue sauce, maple syrup, garlic, the onion powder, peanut butter, and the oil. Whisk until well blended.
Stir in the pieces of chicken and toss around with a big spoon.
Pour all this into the cooker and cover.
Let cook for about 4 hours.
To be sure the chicken is done, insert a thermometer into a piece of chicken to see if it registers 165 degrees.
Serve with a side of white rice.
Sprinkle with sesame seeds before serving.