Tbsp olive oil
bone-in, skin-on chicken thighs, about 2½ lb. total, trimmed of excess fat
Salt & pepper
cloves garlic, minced
cup barbecue sauce
tbsp. creamy peanut butter (not natural or old-fashioned)
1. Warm oil in a large skillet over medium-high heat. Season chicken with salt & pepper & add to skillet in a single layer (work in batches if necessary.) Cook, turning frequently, until golden brown, about 5 minutes. Remove to a slow cooker. Repeat with remaining chicken. 2. Pour off all but 1 Tbsp. fat from skillet. Add onion & cook, stirring frequently, until softened, about 3 minutes. Add garlic; saute 1 minute longer. Add barbecue sauce & peanut butter. Stir, scraping up browned bits on the bottom of the pan, until slightly thickened, about 2 minutes. Pour sauce over chicken & stir to coat. 3. Cover & cook until chicken is cooked through, 2 1/2 to 3 1/2 hours on low. Uncover, set temperature to high & cook, turning chicken frequently, until sauce thickens, about 20 minutes. Serve.