Slow Cooker BBQ Chicken
Of all the recipes I make in my slow cooker, this is my favorite. If you like your barbecue sweet with a little spice, this will be your new favorite, too. —Yvonne McKim, Vancouver, Washington
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 cup water
- 1/4 cup olive oil
- 1/4 cup packed brown sugar
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 2 teaspoons worcestershire sauce
- 1/4 cup red wine vinegar
- 3/4 cup ketchup
- 1/2 cup orange juice
- 6 chicken leg quarters skin removed
- 4 teaspoons minced fresh parsley
- 2 tablespoons plus 2 teaspoons cornstarch
- Carbohydrate 9.61745630272937 g
- Cholesterol 23.1016666666667 mg
- Fat 4.57027315303967 g
- Fiber 0.0907473885606112 g
- Protein 5.40772709434252 g
- Saturated Fat 1.11435619533389 g
- Serving Size 1 1 servings. (69g)
- Sodium 248.848953636189 mg
- Sugar 9.52670891416876 g
- Trans Fat 0.381616197765677 g
- Calories 100 calories
Using a sharp knife, cut through the joint of each leg quarter to separate into two pieces. Place chicken in a 4-qt. slow cooker., 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 5-6 hours or until meat is tender., 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 1-2 minutes or until thickened. Serve with chicken.
