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Saucy BBQ Chicken Thighs Recipe

Saucy BBQ Chicken Thighs Recipe

Barbecued chicken gets a makeover in this recipe. The combination of ingredients makes for a mellow flavor that tastes more grown up than the original. It's great over rice, pasta or potatoes. —Sharon Fritz, Morristown, TN
TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD:6 servings

Ingredients

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/2 teaspoon poultry seasoning
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup barbecue sauce
  • 1/4 cup orange juice
  • 1 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon pepper
  • Hot cooked brown rice, optional

Directions

  • 1. Place chicken in a 3-qt. slow cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, orange juice and seasonings; pour over top.
  • 2. Cook, covered, on low 5-6 hours or until chicken is tender. If desired, serve with rice.
    Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6 servings.

Nutritional Facts

1 serving (calculated without rice): 221 calories, 9g fat (2g saturated fat), 76mg cholesterol, 517mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 23g protein Diabetic Exchanges:2 starch, 3 lean meat

Reviews for Saucy BBQ Chicken Thighs

Sort By :
MY REVIEW
Reviewed May. 9, 2016

"Tasty, but seemed like too much sauce for the amount of chicken."

MY REVIEW
Reviewed Feb. 25, 2016

"Yum!! I literally threw these ingredients in the crock-pot in about 15 minutes. My son made the rice while I was on my way home from work. i paired it with the recommended Pinot Grigio and bourbon baked beans on the side. I am one happy camper right now."

MY REVIEW
Reviewed Jan. 4, 2014

"Have to make this again!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.