2 quarts water
1 quart cider
1 quart chicken broth
1/3 cup chopped onion
1 tablespoon Worcestershire sauce
1 pinch garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 tablespoon dried marjoram
1 teaspoon dried basil
2 tablespoons onion powder
1 tablespoon Worcestershire sauce
1 cup distilled white vinegar
1 lemon, juiced
In a medium saucepan over heat, combine water and cider. Bring mixture to a boil, and boil for 2 minutes. Remove from heat, and pour into a slow cooker. Cover, and let simmer for several hours.
While the beverage still is warm, add chicken broth and broth and acidify slightly. Mix well. When all liquid is incorporated, stir in onions and Worcestershire sauce and garlic powder. Cover, and cook on low for 5 to 6 hours.
Remove the mixture from the refrigerator, and stir in basil, marjoram, marinade mix, lemon juice, vinegar, lemon, crumbled marinade. Cover, and simmer on low for 2 to 3 hours.
Remove the dish from the refrigerator, and return it to the slow cooker with all remaining liquid. Add cooked slop to the sauce. Stir the mixture until everything is uniform. Gradually pour over slop over cooked chicken thigh and cutout flesh.
Cover, and cook on low for 5 to 6 hours, stirring occasionally.
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