Sweet 'n' Tangy Chicken Recipe

4.5 16 25
Sweet 'n' Tangy Chicken Recipe
Sweet 'n' Tangy Chicken Recipe photo by Taste of Home
Publisher Photo

Sweet 'n' Tangy Chicken Recipe

Read Reviews
4.5 16 25
Publisher Photo
“My slow cooker comes in so handy during the haying and harvest seasons,” writes Joan Airey from her farm in Rivers, Manitoba. “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 hearty, delicious and fuss-free.”
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 1 medium onion, chopped
  • 1-1/2 teaspoons minced garlic
  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 2/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon chili powder
  • 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

In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, lemon juice, chili powder, basil, salt, pepper and pepper sauce; pour over chicken.
Cover and cook on low for 4-1/2 to 5 hours or until chicken juices run clear. Remove chicken and keep warm.
Transfer cooking juices to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Yield: 4 servings.
Originally published as Sweet 'n' Tangy Chicken in Simple & Delicious July/August 2006, p63

Nutritional Facts

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

  • 1 medium onion, chopped
  • 1-1/2 teaspoons minced garlic
  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 2/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon chili powder
  • 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
  1. In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, lemon juice, chili powder, basil, salt, pepper and pepper sauce; pour over chicken.
  2. Cover and cook on low for 4-1/2 to 5 hours or until chicken juices run clear. Remove chicken and keep warm.
  3. Transfer cooking juices to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Yield: 4 servings.
Originally published as Sweet 'n' Tangy Chicken in Simple & Delicious July/August 2006, p63

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Reviews forSweet 'n' Tangy Chicken

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lmmanda User ID: 1101093 228429
Reviewed Jun. 23, 2015

"Delicious! This chicken was done in 3.5 hours in my 3 qt crockpot. I made a couple of changes, I cut the chili powder amount in half and doubled the lemon juice. I didn't thicken the sauce, we just ate it straight out of the crockpot."

MY REVIEW
cinnamom22 User ID: 7092950 217839
Reviewed Jan. 14, 2015

"Cooked mine for 4 1/2 hours--came out great! I used 1/3 cup of coarsely chopped onion--next time I will use fine chopped onion because my family didn't like the "detectable" pieces of onion--they are not big onion fans. This makes about double the amount of sauce that is needed, so you could probably increase the amount of chicken for company. The amount in the recipe fed four adults with a couple pieces left over."

MY REVIEW
ivorykeys User ID: 7909575 165340
Reviewed Aug. 6, 2014

"Amazing flavor and very tender chicken! Used all chicken legs in mine. Next time will try boneless/skinless chicken thighs and cook on low 4 - 4/12 hrs."

MY REVIEW
s_pants User ID: 174050 112241
Reviewed Jan. 29, 2014

"Really enjoyed this, but not sure it was tangy. Maybe next time I'll add more lemon juice as another reviewer suggested."

MY REVIEW
auntiegps User ID: 6854591 159452
Reviewed Sep. 17, 2013

"did not adjust anything ! ..cannot wait to make it..thnx Joan Airey :)"

MY REVIEW
cliftonhanger User ID: 742252 144182
Reviewed Apr. 29, 2013

"I made a few changes in this recipe. I first microwaved the onions and garlic on medium for 5 minutes. I used boneless skinless breast for the chicken. For chili powder, I used chipotle. I didn't think 1 tbsp. lemon juice would give enough tang, especially since I was using Meyer juice. I increased it to 6 tbsp. If using regular lemons, I would try using 3 tbsp.

The result was a nice tangy flavor which complimented the chipotle powder nicely."

MY REVIEW
newrecipejunkie User ID: 876567 92509
Reviewed Mar. 17, 2013

"I loved this recipe! Minor changes I made: only had 1/2 tsp. left of chili powder plus omitted salt and hot pepper sauce. I have some sauce left over so will use it tonight over rice with dinner. I will make this again often!"

MY REVIEW
katlaydee3 User ID: 3741999 64821
Reviewed Dec. 31, 2012

"This was good served with mashed potatoes and green beans."

MY REVIEW
bluelakemom User ID: 6911220 158268
Reviewed Oct. 11, 2012

"Yummy! I added the corn starch/water directly to the crock pot about 15 minutes before serving - the sauce came out perfectly."

MY REVIEW
barretsmommy User ID: 805374 165339
Reviewed Jul. 6, 2012

"I thought this recipe was easy and very tasty. I left out the onion and hot pepper sauce to suit my family's taste. I will certainly make this again, especially in the summer months as the crock pot doesn't heat the house like the oven does."

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