Slow Cooker (Crockpot) BBQ Chicken

I got a slow cooker (crockpot) for my birthday back in April and I've been enjoying trying out different dishes. I really like the fact that I can put it on in the morning and come home from work to find my dinner cooked. I have a slow cooker recipe a book (two now, in fact) but have also been looking online for recipes. I can't find where I got this recipe from any more but it's very straightforward.

To serve two, you need: 

4 chicken thighs (they shrink when slow cooked)

1 cup ketchup

2 tbsp Dijon mustard

2 tbsp brown sugar

2 tbsp soy sauce

1 pint chicken stock

Put the ketchup, mustard, brown sugar and soy sauce in the slow cooker

Add the chicken stock and mix

Add the chicken breasts - you don't need to brown them first.

The heat and timer settings will depend on your slow cooker; I have a setting called "keep warm" which cooks on high for 3-4 hours then keeps the food warm until you turn it off, so it's ideal for making when I am at work. I came home to beautifully tender chicken and a tasty sauce.

The chicken definitely shrinks when you cook it for this long and slow cookers are probably better for larger joints of meat but I still think this turned out well.

Serve with vegetables and mashed potato. If you want or have time, you can reduce the sauce in a saucepan and add a little cornflour to thicken it, and serve over the chicken.

I'm sending this to the slow cooker challenge, hosted by Janice at Farmersgirl Kitchen, as her theme this month is barbecue.