Slow-Cooker BBQ Chicken

by SundayPrepCo
Prep: 15m
Cook: 5h
poultry
Slow-Cooker BBQ Chicken - Image

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Ingredients
Servings:12
6chicken leg quarters
3/4cupketchup
1/2cuporange juice
1/4cupbrown sugar
1/4cupred wine vinegar
1/4cupolive oil
4tspfresh parsley
2tspWorcestershire sauce
1tspgarlic salt
1/2tspblack pepper
2tbspcornstarch
2tspcornstarch
1/4cupwater
Nutrition Facts

Per serving

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Instructions
  1. 1

    Cut and load the chicken

    Using a sharp knife, cut through the joint of each leg quarter to separate it into a thigh and a drumstick. Remove the skin. Place all the pieces in a 4-quart slow cooker.

  1. 2

    Mix and pour the BBQ sauce

    In a bowl, whisk together the ketchup, orange juice, brown sugar, red wine vinegar, olive oil, parsley, Worcestershire sauce, garlic salt, and pepper. Pour evenly over the chicken.

  2. 3

    Cook low and slow

    Cover and cook on low for 5 to 6 hours, until the chicken is completely tender and cooked through.

  3. 4

    Thicken the sauce

    Transfer the chicken to a platter and keep warm. Skim the fat off the cooking juices, then pour about 2 cups of the juices into a small saucepan and bring to a boil. In a small bowl, stir together the cornstarch and water until smooth, then whisk it into the boiling juices. Stir constantly for 1 to 2 minutes until thickened. Serve the sauce over the chicken.

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Slow-Cooker BBQ Chicken

Created by: SundayPrepCo

Prep Time: 15m
Cook Time: 5h
Servings: 12

Ingredients

  • 6 chicken leg quarters
  • 3/4 cup ketchup
  • 1/2 cup orange juice
  • 1/4 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 4 tsp fresh parsley
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tsp cornstarch
  • 1/4 cup water

Instructions

  1. Cut and load the chickenUsing a sharp knife, cut through the joint of each leg quarter to separate it into a thigh and a drumstick. Remove the skin. Place all the pieces in a 4-quart slow cooker.
  2. Mix and pour the BBQ sauceIn a bowl, whisk together the ketchup, orange juice, brown sugar, red wine vinegar, olive oil, parsley, Worcestershire sauce, garlic salt, and pepper. Pour evenly over the chicken.
  3. Cook low and slowCover and cook on low for 5 to 6 hours, until the chicken is completely tender and cooked through.
  4. Thicken the sauceTransfer the chicken to a platter and keep warm. Skim the fat off the cooking juices, then pour about 2 cups of the juices into a small saucepan and bring to a boil. In a small bowl, stir together the cornstarch and water until smooth, then whisk it into the boiling juices. Stir constantly for 1 to 2 minutes until thickened. Serve the sauce over the chicken.

Notes & Tips

Makes a generous 12 servings — perfect for cooking once and eating all week. Store leftovers in an airtight container in the fridge for up to 4 days. It freezes beautifully too: portion into zip-top bags or containers and freeze for up to 3 months. To reheat, thaw overnight in the fridge then warm in a covered skillet over medium-low heat with a splash of water or extra BBQ sauce to keep things saucy. Great served over rice, stuffed into sandwich rolls, or piled on top of baked potatoes throughout the week.