Slow-Cooker BBQ Chicken
TOTAL TIME: Prep: 15 min. Cook: 5 hours
YIELD: 12 servings.
Of all the recipes I make in my slow cooker, this Crock-Pot BBQ chicken is my most treasured. If you enjoy your BBQ sweet with a little spice, this will be your new favorite, too. —Yvonne McKim, Vancouver, Washington
Ingredients
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6 chicken leg quarters, skin removed
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3/4 cup ketchup
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1/2 cup orange juice
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1/4 cup packed brown sugar
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1/4 cup red wine vinegar
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1/4 cup olive oil
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4 teaspoons minced fresh parsley
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2 teaspoons Worcestershire sauce
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1 teaspoon garlic salt
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1/2 teaspoon pepper
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2 tablespoons plus 2 teaspoons cornstarch
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1/4 cup water
Directions
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1.
Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker.
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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 until meat is tender, 5-6 hours.
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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 until thickened, 1-2 minutes. Serve with chicken.
Nutrition Facts
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.
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