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This is my favorite slow cooker recipe," remarks Yvonne McKim of Vancouver, Washington. The delicious, slightly spicy sauce will win you over, too!—Yvonne McKim, Vancouver, Washington
This recipe is:
Diabetic Friendly
Nutritional Facts 1 serving equals 179 calories, 9 g fat (2 g saturated fat), 45 mg cholesterol, 392 mg sodium, 12 g carbohydrate, trace fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Originally published as Tropical BBQ Chicken in Potluck 2009 , p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 19, 2013 by islandgirl6969
This was a hit, everyone loved it and will definitely make it again.
Reviewed on Mar. 15, 2013 by 0722moon
It was so great everyone raved about it. So simple, I love slow cooking.
Reviewed on Jan. 13, 2013 by annaf27
We really liked this easy recipe. I added a little extra brown sugar based on the other reviews, and it was excellent. Still tangy and not too sweet, which was great. I turned my slow cooker on high for about an hour close to the end, and then turned in back down to low for the last 45 minutes. It was fall off the bone tender and very tasty. We'll make this one again!
Reviewed on Aug. 19, 2012 by Loiscooks
Excellent chicken recipe. I used boneless chicken thighs and breasts. Thanks for an excellent recipe.
Reviewed on Jun. 26, 2012 by robnat420
My husband is not a big chicken eater, but he LOVED the sauce and gobbled it up!
Reviewed on Jun. 08, 2012 by Joscy
You bet I'll be making this again and again. It all comes together nicely. Thank you for sharing. Sincerely, K.
Reviewed on Nov. 20, 2011 by cwbuff
Recipes like this are great for us busy working women. My work takes me away at dinnertime, and my husband is not up to doing the last step of thickening the sauce, so I though I'd try to add the cornstarch mixture at the beginning. It didn't thicken too well, but the sauce was still very tasty - I like it tangy! I will be making this again.
Reviewed on Nov. 14, 2011 by s_pants
I used drumsticks and thighs instead of leg quarters. Make sure to use the thickened sauce...Yummy!
Reviewed on Aug. 13, 2011 by mother of 3
People in our fellowship liked it. Separating the legs from the thighs took 30 minutes, and I removed the skin from the thighs. I simmered the parts for 20 minutes to ensure complete doneness. I substituted balsamic vinegar for the red wine vinegar, using only 1 tablespoon.The sauce was fairly thick without cornstarch, but next time I'll increase the sauce for the same amount of chicken.
People in our fellowship liked it. Separating the legs from the thighs took 30 minutes, and I removed the skin from the thighs. I simmered the parts for 20 minutes to ensure complete doneness. I substituted balsamic vinegar for the red wine vinegar, using only 1 tablespoon.
The sauce was fairly thick without cornstarch, but next time I'll increase the sauce for the same amount of chicken.
Reviewed on Jul. 03, 2011 by peebleskr
Great recipe for the whole family. Even my 2 year old loved it.
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