Submitted by Lani M.
2 cans pork & beans
1/2 cup hickory-smoke barbecue sauce
1 cup apricot-pineapple jam
1-2 big family pack drumsticks or thighs (or both)
1/3 cup molasses
1/2 - 1 cup brown sugar
1/8 - 1/4 honey, season to taste with cinnamon, pumpkin spice, parsley, dash of all spice
Can add lemon or orange peel for zest.
1/4 - 1/2 cup orange juice
Can add pineapple chunks.
Put skinned chicken and all ingredients in large crockpot. Set on high overnight and turn on low in the morning until dinner time or until chicken falls off the bone. Take out the bones and enjoy! For leftover sauce, mix with ham chunks or weiners, for another dish.
Cousin Jacquie sent this recipe to us when were first married twelve years ago.
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