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Slow Cooker BBQ Chicken

 Slow Cooker BBQ Chicken
This is my favorite slow cooker recipe," remarks Yvonne McKim of Vancouver, Washington. The delicious, slightly spicy sauce will win you over, too!—Yvonne McKim, Vancouver, Washington
12 ServingsPrep: 15 min. Cook: 5 hours


  • 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


  • With a sharp knife, cut leg quarters at the joints. Place chicken in
  • a 4-qt. slow cooker.
  • In a small bowl, combine the ketchup, orange juice, brown sugar,
  • vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper;
  • pour over chicken. Cover and cook on low for 5-6 hours or until meat
  • is tender.
  • Remove chicken to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer 2 cups to a small saucepan. Bring liquid to a boil.
  • Combine cornstarch and water until smooth. Gradually stir into the

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Slow Cooker BBQ Chicken (continued)

Directions (continued)

  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with chicken.
  • Yield: 12 servings.
Nutritional Facts: 1 serving equals 179 calories, 9 g fat (2 g saturated fat), 45 mg cholesterol, 392 mg sodium, 12 g carbohydrate, trace fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.