4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth
1. Rinse chicken well; pat dry. Place in a greased 5-6 quart slow cooker skin side up.
2. In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.
3. Pour sauce over the chicken.
4. Cover and cook on low for 6-7 hours, or until chicken is tender, but not dry or mushy.