Orange BBQ Baby Back Ribs
Orange BBQ Baby Back Ribs Recipe

Slow Cooker BBQ Chicken Falls right off the bone!

“This is my favorite slow cooker recipe. The delicious, slightly spicy sauce will win you over, too!"
—Yvonne McKim, Vancouver, Washington


  • 6 chicken leg quarters, skin removed
  • 3/4 cup ketchup
  • 1/2 cup orange juice
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 4 teaspoons minced fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1/4 cup water


  1. With a sharp knife, cut leg quarters at the joints. Place chicken in a 4-qt. slow cooker.
  2. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
  3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil.
  4. 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: 12 servings
    15 min, Cook: 5 hours
    Wine Pairing: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Best of Country Cooking 2014

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