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Sweet ‘n’ Tangy Chicken

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
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    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

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.

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Reviews

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Average Rating:
  • resalee
    Feb 5, 2021

    Nice! Instead of a broiler/fryer chicken I used boneless chicken breast. I suggest taking the time to thicken the juice. I'm sure it would have been delicious otherwise, but the making it creamy was terrific. I made a side of Spanish rice but we put the chicken and sauce over it anyway and loved it.

  • Debglass11
    Oct 30, 2018

    I'm always looking for good slow cooker recipes and this one doesn't disappoint. I used boneless, skinless chicken breasts and cooked it on low for about four hours. I didn't bother to thicken the sauce; it was good just as it was, although next time I'll try thickening it. Served it over rice. Really tasty! Will keep this recipe handy!

  • lmmanda
    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.

  • cinnamom22
    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.

  • ivorykeys
    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.

  • s_pants
    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.

  • auntiegps
    Sep 17, 2013

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

  • RLiberty
    Jun 25, 2013

    No comment left

  • cliftonhanger
    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.

  • newrecipejunkie
    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!