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Red, White and Brew Slow-Cooked Chicken Recipe

Red, White and Brew Slow-Cooked Chicken Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD:6 servings

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

  • 1. Place the first eight ingredients in a food processor; cover and process until pureed. Stir in beer; set aside.
  • 2. 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.
  • 3. 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: 343 calories, 15g fat (4g saturated fat), 88mg cholesterol, 687mg sodium, 18g carbohydrate (13g sugars, 2g fiber), 30g protein .

Reviews for Red, White and Brew Slow-Cooked Chicken

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MY REVIEW
gooch621
Reviewed Aug. 11, 2014

"Watery sauce with no depth of flavor."

MY REVIEW
rwippel
Reviewed Aug. 11, 2014

"This wasn't my most favorite dish. It was okay. Also, I'm not a big fan of crockpot recipes that have bones in it. If I were to make this in the future, I would use boneless, skinless chicken thighs. I served this with buttered parsley egg noodles and Taste of Home's Green Peas with Onions."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.