Name: Slow-Cooker BBQ Chicken
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 12 servings
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

Of all the recipes I make in my slow cooker, this Crock-Pot BBQ chicken is my most treasured. If you enjoy your BBQ sweet with a little spice, this will be your new favorite, 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

Instructions

1 Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker.

2 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 until meat is tender, 5-6 hours.

3 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 until thickened, 1-2 minutes. Serve with chicken.