Crockpot Chicken Thighs

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Listen. Nothing about this recipe is avant-garde. Nothing has been recreated with a minor, special twist. Nothing. These thighs are purely utilitarian. These get me through the week, my belly content and full. The only reason I snapped a photo with my phone was because I was by myself and they were really, really good and I wanted to share. No photo styling, no image uploading, resizing and editing. They are unctuous and you don’t need many brain cells to make them happen–my kind of recipe these days!

Crockpot Chicken Thighs
2 pounds bone-in, skin-on chicken thighs
2 tablespoons wheat-free tamari (or coconut aminos if you are fermented soy free)
2 tablespoons hot sauce of your choice (this batch included sriracha)
2 tablespoons apple cider vinegar
2 tablespoons blackstrap molasses
2 garlic cloves, peeled and minced
1/4 cup filtered water

Combine all ingredients in a crockpot. Stir and coat the chicken. Set on low for 8-12 hours. Flip thighs halfway through the process if you want. After cooking, and with forks, pull meat apart and remove bones. Eat with abandon.

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