Slow 'n' Easy Barbecued Chicken Recipe
Slow 'n' Easy Barbecued Chicken Recipe photo by Taste of Home

Slow 'n' Easy Barbecued Chicken Recipe

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Dreama Hughes in London, Kentucky relies on this yummy recipe often during the summer and fall when she knows she's going to be out working in the yard all day. "I just pair it with a side vegetable and salad…and supper is served! It’s also delicious with pork or beef and easy to double for a crowd."
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 4 servings


  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons butter
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 4 teaspoons cornstarch
  • 1 tablespoon cold water

Nutritional Facts

1 each: 319 calories, 13g fat (6g saturated fat), 107mg cholesterol, 947mg sodium, 18g carbohydrate (11g sugars, trace fiber), 31g protein


  1. In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat.
  2. Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear.
  3. 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. Spoon some of the sauce over chicken and serve the remaining sauce on the side. Yield: 4 servings.
Originally published as Slow 'n' Easy Barbecued Chicken in Simple & Delicious January/February 2007, p37

Full-Bodied White Wine

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

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Reviewed Sep. 20, 2014

"Just trying this today 9/20/14 for the 1st time. I'll let you know how it turns out!"

Reviewed Sep. 10, 2013

"Thought this was a great recipe"

Reviewed Aug. 19, 2013

"Sounds great, but had a question for those that have made this recipe. 3-4 hours on low heat doesn't sound right. Did it cook through in this amount of time or should it be on the high setting? Thanks everyone!"

Reviewed Jan. 17, 2013

"I used chicken breast next time i'll shred the chicken to make sliders."

Reviewed Jul. 1, 2012

"I've made the sauce from this recipe many times since I reviewed it almost 3 years ago. On chicken, or just about any meat - this recipe is a keeper!"

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