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Ingredients
- 2 chicken leg quarters (8 ounces each), skin removed
- 3 tablespoons ketchup
- 2 tablespoons orange juice
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Directions
- 1. With a sharp knife, cut leg quarters at the joints if desired; place in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken.
- 2. Cover and cook on low until meat is tender, 3-4 hours.
- 3. Remove chicken to a serving platter; keep warm.
- 4. Skim fat from cooking juices; transfer 1/2 cup to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Return to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken. If desired, top with additional fresh parsley.
Nutrition Facts
1 each: 301 calories, 14g fat (3g saturated fat), 83mg cholesterol, 601mg sodium, 18g carbohydrate (14g sugars, 0 fiber), 25g protein.
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