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Sweet ‘n’ Tangy Chicken

Name: Sweet 'n' Tangy Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings.
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

17 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 4 hours

Makes

4 servings

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

Sweet 'n' Tangy Chicken Recipe photo by Taste of Home

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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

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.
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.

Sweet ‘n’ Tangy Chicken

Ingredients

Directions

Nutrition Facts

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