Instructions

• In a bowl, combine the pineapple orange barbecue sauce ingredients: 1/2 cup finely chopped onion, 2 large cloves garlic (minced), 3/4 cup natural ketchup, 1/2 cup orange marmalade, 1/2 cup crushed pineapple, 2 tablespoons honey, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons brown mustard, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and 2 teaspoons sriracha sauce if using. Stir until evenly combined.
• Place the 4 pounds bone-in chicken pieces (skin removed) in the slow cooker in a single layer or stacked as needed.
• Pour the prepared sauce evenly over the chicken, cover the slow cooker, and cook until the chicken is done: LOW for 4–6 hours or HIGH for 3–4 hours. The chicken is done when an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F and the juices run clear.
• About 5 minutes before you're ready to thicken the sauce, dissolve 1/4 cup cornstarch in 1/4 cup water to make a smooth slurry; set aside.
• When the chicken is cooked, use tongs to transfer the pieces to a large platter and cover loosely to keep warm.
• Carefully pour the cooking liquid from the slow cooker into a saucepan, place the saucepan over medium heat, and bring the liquid to a simmer.
• Whisk the cornstarch slurry again, then slowly pour it into the simmering liquid while whisking continuously. Continue to simmer and whisk until the sauce thickens and becomes glossy, about 1–2 minutes.
• Pour the thickened sauce back over the chicken to coat, or serve the sauce alongside. Serve with rice or mashed potatoes and your choice of vegetables.