Slow-Cooker BBQ Chicken
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
Slow-Cooker BBQ Chicken Tips
Can you put frozen chicken in the Crock-Pot?
When it comes to putting frozen chicken in a slow cooker, it's a good idea to thaw the chicken in the refrigerator overnight first. According to the USDA, if you put frozen chicken right into the slow cooker it could spend too long at a temperature that promotes bacteria growth.Can I use a different type of chicken?
When making this Crock-Pot BBQ Chicken recipe, you can mix up what type of chicken you use. For each leg quarter, you can use two bone-in thighs, two drumsticks or a small chicken breast half.What goes with BBQ chicken?
There are so many great side dishes to choose from when serving BBQ chicken. You could go for a cool, crunchy vintage salad recipe, or a creamy mashed potato recipe to soak in some of the extra BBQ sauce. Garlic toast isn't as common, but it pairs really well with saucy BBQ chicken.Research contributed by Peggy Woodward, Taste of Home Senior Editor, Food
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
Directions
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1Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker.
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2In 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.
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3Remove 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.
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