CHERYL KEERY’S CHICKEN FOR A CROWD: Crock pot recipe.
16 Skinless, boneless chicken thighs cut in half
1 8 oz Can tomato sauce
½ C Soy sauce
¼ C Packed brown sugar
1 tsp Minced garlic
1 tsp Cumin
½ tsp Jabola pepper sauce or cayenne
1 tsp Adobo seasoning
3 T Cornstarch
¼ C Water
In a small bowl, combine tomato sauce, soy sauce, brown sugar, garlic, seasonings. Put chicken pieces in crock pot and cover with sauce. Cook on low for 5 hours. Remove chicken and strain cooking juices into small sauce pan. Combine cornstarch and water, and add to cooking juices. Bring to boil, stirring until thick. Put chicken back in pot and cover with sauce. Keep warm or refrigerate over night and warm back up.