8 (5 to 6 lb.) bone-in chicken thighs, fat and skin removed
1 1/2 cups barbecue sauce
2 Tbsp. FRENCH'S® Classic Yellow® Mustard
2 Tbsp. FRANK'S RedHot® Cayenne Pepper Sauce
2 Tbsp. French's® Classic Worcestershire Sauce
PLACE chicken thighs into bottom of slow cooker.
MIX remaining ingredients. Pour over chicken, stir to coat.
COVER and cook on HIGH setting for 2 1/2 to 3 hours or until chicken is no longer pink near bone. Serve chicken and sauce with rice if desired.
Tip: You may substitute one 3 lb. cut-up chicken with skin removed for the chicken thighs.