Instant Pot Instructions: 

1. In a pot-in-pot dish whisk together the Worcestershire, vinegar, ketchup, brown sugar, liquid smoke and tomato paste. 
2. Pour the broth into the Instant Pot. Add chicken thighs into the pot. Salt and pepper the chicken. 
3. Place the pot-in-pot dish on top of the chicken (you can use a trivet but you don’t have to).
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
5. Carefully remove the pot-in-pot dish. Drain the Instant Pot of the broth. 
6. Add the sauce from the pot-in-pot dish into the Instant Pot with the chicken. 
7. If you’d like to thicken the sauce make a cornstarch slurry by stirring together the cornstarch and 2 Tbsp of water until smooth. Turn the pot to the sauté setting and then stir the slurry into the pot until the sauce thickens. 
8. Serve the chicken with sauce drizzled on top. 

Slow Cooker Instructions: 

1. In the bottom of the slow cooker whisk together the Worcestershire, vinegar, ketchup, brown sugar, liquid smoke and tomato paste. 
2. Add the chicken into the slow cooker (no broth is needed for the slow cooker version). Salt and pepper the chicken.
3. Cover and cook on low for 4-6 hours. 
4. Stir, serve and enjoy!