Sweet ‘n’ Tangy Chicken

Total Time

Prep: 15 min. Cook: 4 hours

Makes

4 servings

Updated: Jan. 29, 2022
My slow cooker comes in so handy during the haying and harvest seasons. We’re so busy that if supper isn’t prepared before I serve lunch, it doesn’t seem to get done on time. This recipe is fuss-free and ready when we are.—Joan Airey, Rivers, Manitoba

Ingredients

  • 1 medium onion, chopped
  • 1-1/2 teaspoons minced garlic
  • 1 broiler/fryer chicken (3 pounds), cut up, skin removed
  • 2/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  1. In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm.
  2. 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 until thickened, 2 minutes. Serve with chicken.

Nutrition Facts

12 ounce-weight: 385 calories, 9g fat (3g saturated fat), 110mg cholesterol, 892mg sodium, 38g carbohydrate (25g sugars, 2g fiber), 38g protein.