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Sweet 'n' Tangy Chicken

Sweet 'n' Tangy Chicken
“My slow cooker comes in so handy during the haying and harvest seasons,” writes Joan Airey from her farm in Rivers, Manitoba. “We’re so busy that if supper isn’t prepared before I serve lunch, it doesn’t seem to get done on time. This recipe is hearty, delicious and fuss-free.”
4 ServingsPrep: 15 min. Cook: 4 hours

Ingredients

  • 1 medium onion, chopped
  • 1-1/2 teaspoons minced garlic
  • 1 broiler/fryer chicken (3 pounds), cut up, skin removed
  • 2/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  • In a 3-qt. slow cooker, combine onion and garlic; top with chicken.
  • In a small bowl, combine the ketchup, brown sugar, chili powder,
  • lemon juice, basil, salt, pepper and pepper sauce; pour over
  • chicken. Cover and cook on low for 4-5 hours or until meat is
  • tender. Remove chicken to a serving platter; keep warm.
  • Skim fat from cooking juices; transfer to a small saucepan. Bring
  • liquid to a boil. Combine cornstarch and water until smooth.
  • Gradually stir into the pan. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Serve with chicken. Yield: 4 servings.
© Taste of Home 2013

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Sweet 'n' Tangy Chicken (continued)

Nutrition Facts: 5 ounces cooked chicken equals 385 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 892 mg sodium, 38 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013