Crock Pot Sweet BBQ Chicken
6-8 Boneless, skinless chicken thighs (Original recipe calls for Chicken breasts)
3/4 c. Noh Hawaiian Bar-B-Q Sauce
3/4 c. apricot marmalade
2 T. soy sauce (La Choy is gluten free)
Place chicken thighs in crock pot and cook on low for three hours (for easy clean up use a crock pot liner). Mix remaining ingredients and set aside. After three hours drain juices from the chicken and cover with the sauce for 30-45 minutes. Serve over egg noodles, a gluten free pasta, or rice.
(I made it with all of the specific ingredients from the original recipe and then with ingredients that I generally keep on hand. We actually liked the second one better. We like using chicken thighs because they stay more tender and don't dry out as much as chicken breasts tend to,)
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