Ingredients

• 12 oz. chili sauce
• 8 oz. Coca Cola
• 1 garlic clove, peeled and chopped
• 1/2 cup chopped peeled onion
• 2 tablespoons light brown sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon dry mustard
• Several drops hot pepper sauce, to taste
• salt and freshly ground black pepper, to taste
• About 2 to 2-1/2 pounds chicken drum sticks and thighs

Preparation

Combine the first 8 ingredients in a slow cooker/crock pot or Dutch oven. Add chicken pieces, coating each well with sauce. For slow cooker, cover and set cooker at high setting.

Allow sauce to come to a simmer, reduce heat to low setting and allow chicken to cook, cover ajar, about 8 hours or until chicken is fork tender. Skim off any fat from sauce and discard.

For Dutch oven, bake, uncovered, in a very slow oven (275F) for 3 to 4 hours, or until fork tender. Skim off any fat from sauce and discard. Adjust seasoning and serve chicken accompanied with sauce.