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Slow Cooker BBQ Chicken Recipe

Slow Cooker BBQ Chicken Recipe

Of all the recipes I make in my slow-cooker, this is my favorite. If you like your BBQ sweet with a little spice, this will be your new favorite, too. —Yvonne McKim, Vancouver, Washington
TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD:12 servings


  • 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. Using a sharp knife, cut through the joint of each leg quarter to separate into two pieces. Place chicken in a 4-qt. slow cooker.
  • 2. In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low 5-6 hours or until meat is tender.
  • 3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken. Yield: 12 servings.

Nutritional Facts

1 serving: 179 calories, 9g fat (2g saturated fat), 45mg cholesterol, 392mg sodium, 12g carbohydrate (9g sugars, trace fiber), 13g protein Diabetic Exchanges:1 starch, 2 lean meat, 1 fat

Reviews for Slow Cooker BBQ Chicken

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Reviewed Jun. 27, 2016

"This was very good! I used 8 boneless/skinless thighs and it was done in about 5 hours. Next time I will cut way back on or eliminate the oil completely. It really didn't need to be there. It's a very different BBQ flavor but we really enjoyed it."

Reviewed Jun. 16, 2016

"We loved the sauce....probably don't need as much oil though."

Reviewed Feb. 26, 2016

"I made this. It was easy and fun. And probably could do without the 1/4 cup of oil. The taste and flavor was unlike anything I ever experienced. Yum. Tender fall off the bone chicken."

Reviewed Feb. 23, 2016

"Chicken was nice and moist - but it becomes very challenging to eat with so many bones, etc. to filter through. The sauce flavour was ok."

Reviewed Feb. 22, 2016

"I cut the recipe in 1/2 to fit in my mini crock pot for one. It tastes good, probably would use less brown sugar next time. Used red wine and some basalmic vinegar in place of wine vineegar which I don't keep in the pantry.."

Reviewed May. 13, 2015

"I made this exactly as given and found there was too much oil. I didn't care for the flavor of the sauce but son did like. Just because it's not my to my liking doesn't mean others won't like it. Enjoy!"

Reviewed Mar. 4, 2015

"This chicken was good, just not outstanding. I thought it tasted more like sweet and sour chicken than BBQ."

Reviewed Oct. 9, 2014

"Love this. Will make it again."

Reviewed Aug. 1, 2014

"My kids love this and they generally do not like chicken. My husband actually requested that I make it again for the kids which is the first sign of him remotely planning a meal since we were married 20 years ago!"

Reviewed Jun. 18, 2014

"Love this recipe. I've found it works well with any type of chicken. I always use less brown sugar & add some cayenne pepper for some heat. This dish goes great with the Lemon Rice from this site also."

Reviewed May. 19, 2013

"This was a hit, everyone loved it and will definitely make it again."

Reviewed Mar. 15, 2013

"It was so great everyone raved about it. So simple, I love slow cooking."

Reviewed Jan. 13, 2013

"We really liked this easy recipe. I added a little extra brown sugar based on the other reviews, and it was excellent. Still tangy and not too sweet, which was great. I turned my slow cooker on high for about an hour close to the end, and then turned in back down to low for the last 45 minutes. It was fall off the bone tender and very tasty. We'll make this one again!"

Reviewed Aug. 19, 2012

"Excellent chicken recipe. I used boneless chicken thighs and breasts. Thanks for an excellent recipe."

Reviewed Jun. 26, 2012

"My husband is not a big chicken eater, but he LOVED the sauce and gobbled it up!"

Reviewed Jun. 8, 2012

"You bet I'll be making this again and again. It all comes together nicely. Thank you for sharing. Sincerely, K."

Reviewed Nov. 20, 2011

"Recipes like this are great for us busy working women. My work takes me away at dinnertime, and my husband is not up to doing the last step of thickening the sauce, so I though I'd try to add the cornstarch mixture at the beginning. It didn't thicken too well, but the sauce was still very tasty - I like it tangy! I will be making this again."

Reviewed Nov. 14, 2011

"I used drumsticks and thighs instead of leg quarters. Make sure to use the thickened sauce...Yummy!"

Reviewed Aug. 13, 2011

"People in our fellowship liked it. Separating the legs from the thighs took 30 minutes, and I removed the skin from the thighs. I simmered the parts for 20 minutes to ensure complete doneness. I substituted balsamic vinegar for the red wine vinegar, using only 1 tablespoon.

The sauce was fairly thick without cornstarch, but next time I'll increase the sauce for the same amount of chicken."

Reviewed Jul. 3, 2011

"Great recipe for the whole family. Even my 2 year old loved it."

Reviewed Jun. 30, 2011

"I made this but there was way too much for my family and since I left it in a little longer the meat was falling off the bone so we are going to use it for sandwiches tonight. Terrific recipe!!"

Reviewed Jun. 29, 2011

"We liked this dish. I used chicken drumsticks instead of the leg quarters. Since my sides weren't done yet, I put the chicken back into the slow cooker with the thickened sauce. That ensured that the chicken was nice and coated in the sauce by the time I served it. Very good."

Reviewed Jun. 27, 2011

"It was pretty good. The sauce was a little to tangy so I added a couple more tablespoons of brown sugar while thickening the 2 cups of sauce."

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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.