Slow Cooker BBQ Chicken Recipe
- 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.
1 serving: 179 calories, 9g fat (2g saturated fat), 45mg cholesterol, 392mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Reviews for Slow Cooker BBQ Chicken
"I used 2 leg quarters and made half the sauce. It came out very well. Like others, I would reduce or exclude the oil next time."
"Used boneless skinless thighs about 12 or so and it turned out great. I like to try that goes in a slow cooker and this is a keeper. Family loved it"
"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."
"We loved the sauce....probably don't need as much oil though."
"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."
"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.."
"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!"
"Love this. Will make it again."
"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!"
"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."
"This was a hit, everyone loved it and will definitely make it again."
"It was so great everyone raved about it. So simple, I love slow cooking."
"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!"
"My husband is not a big chicken eater, but he LOVED the sauce and gobbled it up!"
"You bet I'll be making this again and again. It all comes together nicely. Thank you for sharing. Sincerely, K."
"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."
"I used drumsticks and thighs instead of leg quarters. Make sure to use the thickened sauce...Yummy!"
"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."
"Great recipe for the whole family. Even my 2 year old loved it."
"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!!"
"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."