Tomorrow, I'm thinking of placing 9 chicken thighs, with bone in and skin on, into a 5 quart crock pot. Barbecue sauce will either be added at the beginning or near the end of the cooking process. These are very large thighs. If I do not use the crock pot, I will use the conventional oven. Any thoughts on when to add the barbecue sauce, how to make sure that all chicken is sauced, and times and temperature or settings are appreciated. Thanks in advance.
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