Slow Cooker BBQ Chicken

By Addie

This is my favorite slow cooker recipe," remarks Yvonne McKim of Vancouver, Washington. The delicious, slightly spicy sauce will win you over, too!—Yvonne McKim, Vancouver, Washington

Ingredients

• 6 chicken leg quarters, skin removed
• 3/4 cup ketchup
• 1/2 cup orange juice
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 4 teaspoons minced fresh parsley
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 2 tablespoons plus 2 teaspoons cornstarch
• 1/4 cup water

Preparation

Step 1

With a sharp knife, cut leg quarters at the joints. Place chicken in a 4-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. Cover and cook on low for 5-6 hours or until meat is tender.

Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer 2 cups 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 for 2 minutes or until thickened. Serve with chicken. Yield: 12 servings.
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REVIEWS:

Excellent chicken recipe. I used boneless chicken thighs and breasts. Thanks for an excellent recipe.

My husband is not a big chicken eater, but he LOVED the sauce and gobbled it up!

You bet I'll be making this again and again. It all comes together nicely. Thank you for sharing.

Recipes like this are great for us busy working women. My work takes me away at dinnertime, and my husband is not up to doing the last step of thickening the sauce, so I though I'd try to add the cornstarch mixture at the beginning. It didn't thicken too well, but the sauce was still very tasty - I like it tangy! I will be making this again.

I used drumsticks and thighs instead of leg quarters. Make sure to use the thickened sauce...Yummy!

People in our fellowship liked it. Separating the legs from the thighs took 30 minutes, and I removed the skin from the thighs. I simmered the parts for 20 minutes to ensure complete doneness. I substituted balsamic vinegar for the red wine vinegar, using only 1 tablespoon.

The sauce was fairly thick without cornstarch, but next time I'll increase the sauce for the same amount of chicken.

Great recipe for the whole family. Even my 2 year old loved it.

I made this but there was way too much for my family and since I left it in a little longer the meat was falling off the bone so we are going to use it for sandwiches tonight. Terrific recipe!!

We liked this dish. I used chicken drumsticks instead of the leg quarters. Since my sides weren't done yet, I put the chicken back into the slow cooker with the thickened sauce. That ensured that the chicken was nice and coated in the sauce by the time I served it. Very good.

It was pretty good. The sauce was a little too tangy so I added a couple more tablespoons of brown sugar while thickening the 2 cups of sauce.