3 lb. boneless skinless chicken thighs
1 1/2 cups mango habanero sauce (Sweet Baby Rays or Buffalo Wild Wings)
1 cup water
1 env. dry onion soup mix (I use Lipton golden onion)
1 tbsp. ground black pepper

Place chicken in Crock-Pot and pour water in the Crock-Pot. Sprinkle the dry onion soup mix over chicken. Season with pepper. Pour in the mango habanero sauce.

Cook on LOW for 6 to 8 hours.

Submitted by: Gary Westerburg