Ingredients :

• Chicken thighs with bone and skin — The bone is what gives the sauce body during cooking. The skin melts slowly and releases fat that incorporates into the juices. Don’t use breasts: they dry out after 6 hours in the slow cooker. Choose whole thighs rather than drumsticks if you have a choice — more meat, better sauce-to-meat ratio.
• Brown sugar — Standard brown sugar works just fine. The dark version, with more molasses, will give a deeper and slightly bitter sauce — it’s even better if you can find it. Avoid white sugar: you would lose all the complexity.
• Ketchup — Yes, ketchup. Basic stuff. It’s not glamorous, but it’s what provides the acidity, tomato, and spices that balance the sugar. A ketchup without glucose syrup will give a slightly cleaner taste.
• Garlic powder — Garlic powder withstands long moist cooking better than fresh garlic, which can become bitter. Half a teaspoon is enough — its role is to stay in the background and provide depth, not to dominate.