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Red, White and Brew Slow-Cooked Chicken

 Red, White and Brew Slow-Cooked Chicken
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
6 ServingsPrep: 25 min. Cook: 6 hours


  • 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


  • 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.

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Red, White and Brew Slow-Cooked Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.