6 chicken thighs
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1 tbsp Lillie’s Q-Rub
1 1/2 cup chicken stock (no sodium if possible)
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1/2 cup Lillie’s Q Gold
Trim excess skin around each chicken thigh. Season both sides generously with Lillie’s Q-Rub.
In a large skillet, heat oil or clarified butter on medium-high. Place chicken thighs skin side down to sear. When skin is golden brown, flip thighs and sear the flesh side (if you’re using a cast iron slow cooker, skip the skillet and sear the chicken directly in your slow cooker).
Mix chicken stock and Lillie’s Q Gold sauce and add to skillet (or cast iron slow cooker) with the chicken thighs. Bring to a boil.
Move chicken thighs and sauce to slow cooker and cook on high for 1 hour. Continue to baste chicken thighs with liquid every 20 minutes.
During the final 20 minutes, show those thighs some #MOPYOURMEAT, brushing the chicken with Lillie’s Q Gold sauce.
Remove and serve immediately. Additional broth can be drizzled on rice or grits as desired.
