Red, White and Brew Slow-Cooked Chicken Recipe

Red, White and Brew Slow-Cooked Chicken Recipe photo by Taste of Home

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Thrifty whole chicken is cut up and simmered in a spicy tomato sauce. I serve it with crusty bread so we can mop up and enjoy every last drop of sauce.—Gilda Lester, Millsboro, Delaware

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Red, White and Brew Slow-Cooked Chicken Recipe

Prep: 25 min. Cook: 6 hours

Yield: 6 Servings

25 360 385

Ingredients

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
1 tablespoon ground mustard
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 cup beer or nonalcoholic beer
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 envelope (1-1/4 ounces) chili seasoning
Hot cooked pasta

Directions

Place the first eight ingredients in a food processor; cover and process until pureed. Stir in beer; set aside.
Rub chicken pieces with chili seasoning. Place in a 5-qt. slow cooker. Pour tomato mixture over chicken. Cover and cook on low for 6-7 hours or until chicken is tender.
Thicken cooking liquid if desired. Serve chicken with pasta. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 4 ounces cooked chicken with 1/3 cup sauce (calculated without pasta) equals 343 calories, 15 g fat (4 g saturated fat), 88 mg cholesterol, 687 mg sodium, 18 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Red, White and Brew Slow-Cooked Chicken in The Taste of Home Cookbook , p45