Slow-Cooker BBQ Chicken

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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 tsp. minced fresh parsley

2 tsp. Worcestershire sauce

1 tsp. garlic salt

1/2 tsp. pepper

2 tbsp. plus 2 tsp cornstarch

1/4 cup water


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

2. In a small bowl, mix ketchup, orange juice, brown sugar, red wine vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper, pour over chicken. Cook, 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 saucepan, bring to a boil. In a small bowl,, mix cornstarch and water until smooth, stir into juices. Return to a boil, stirring constantly, cook and stir until thickened, 1-2 minutes. Serve with chicken. 1 serving: Cal 179 Fat 9g ( 2 g sat fat ) Chol 45 mg Sod 392 mg Carb 12g ( 9g sugars, 0 fiber ) Pro 13g Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat

Bon Appetit!

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