8 to 10 skinless chicken thighs
1 cup (250 mL) barbecue sauce
1/2 cup (125 mL) apricot jam
1 tablespoon (15 mL) Dijon mustard
1/8 teaspoon (.5 mL) hot pepper sauce
Place chicken in a 4 quart (4 L) slow cooker. Combine remaining ingredients and pour over chicken.
Cover and cook on low heat setting for six to seven hours or until the chicken pieces are cooked through.