Slow Cooker BBQ Chicken Thighs

Anytime you are having a BBQ and can prepare your meat ahead of time, do it!  Spend that extra time with the people you love.

Take:
6-8 chicken thighs (bone-in)
1 cup chicken broth
6 cloves garlic, minced
2 celery stalks, chopped
salt to taste

Add to slow cooker, from frozen  2  1/2 - 3 hours on high, 
or from fresh 1  1/2 - 2 hours .  If using frozen thighs, separate them as soon as possible and submerge in the liquid.

Sauce:
1/2 cup spicy ketchup
1/4 cup brown sugar
2 tbsps soya sauce
2 tbsps red wine vinegar
2 tbsps hoisin sauce
1 tsp minced garlic
1 tsp minced ginger

Add to saucepan and cook about 10 minutes to thicken.  

Take the cooked chicken from the slow cooker and discard the liquid.  Remove the skin. It should slip right off. I know it looks gross, but don't worry, it gets better.

Top each thigh with a spoonful of sauce while warm. See....better already.

Now you can refrigerate these little guys until you are ready to BBQ.

Divide the remaining sauce in 2 bowls.  One to glaze the meat on the BBQ and one to serve at the table.  Just grill and glaze a few minutes on each side to warm through.