Barbecue-Style Chicken

By jeaklor

Ingredients

• 2 medium unpeeled potatoes, cut into 1/2-inch pieces
• 1 large green sweet pepper, cut into strips
• 1 medium onion, sliced
• 1 Tbl quick-cooking tapioca
• 2 Lb chicken thighs or drumsticks, skinned and fat removed
• 1 8-ounce can tomato sauce
• 2 Tbl packed brown sugar
• 1 Tbl Worcestershire sauce
• 1 Tbl yellow mustard
• 1 Clove garlic, minced
• 1/4 Tsp salt

Details

Servings 4

Preparation

Step 1

1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.