The crockpot and leftovers are this moms best friend.

It's currently April and all the activities from school, church and etc are trying their hardest to strangle us with a crazy calendar. The crockpot and leftovers are this moms best friend. Not sure what's for dinner? Leftovers!! But sometimes you have to cook to produce those leftovers. This week's shining start BBQ Chicken. We were able to get frozen chicken breast on super sale at a local "special" grocery store. I won't even try to explain it... just know that you never know what you'll find and when you find it - buy a lot because you may never see it again. I didn't use chicken thighs because I had breasts instead. I used the rest of a bottle or Sweet Baby Rays Honey that we had - since I think I probably bought it by mistake, it worked out great. You can eat it straight, on a bun, with coleslaw, without - whatever your preference is. It made for a tasty dinner that everyone enjoyed, then we raced onto the next thing. I'm looking forward to a few weeks when things aren't nearly as crazy busy. A girl can hope, can't she?

Crockpot BBQ Chicken Thighs
3 lb. boneless, skinless chicken thighs, thawed (about 8-12 chicken thighs depending on size)
2 cups BBQ sauce
2/3 cup brown sugar, packed (light or dark)
2 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. chili powder
1/2 tsp. ground mustard
1/4 tsp. cayenne
1/8 tsp. black pepper
fresh parsley for garnish (optional)

Add the chicken and all ingredients to your slow cooker. Stir gently to combine.
Cook on high for 3-4 hours or low 5-6 hours or until chicken is cooked and tender.
Keep whole and garnish with parsley & enjoy with pilaf, baked potatoes, veggies or shred and add to tacos, sandwiches, sliders, etc.