Red, White and Brew Slow-Cooked Chicken |
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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
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Thrifty whole chicken is cut up and simmered in a spicy tomato sauce. I serve it with crusty bread so we can mop up and enjoy every last drop of sauce.—Gilda Lester, Millsboro, Delaware Ingredients:
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained |
1 medium onion, chopped |
1 jalapeno pepper, seeded and chopped |
3 tablespoons brown sugar |
3 tablespoons balsamic vinegar |
1 tablespoon ground mustard |
1 teaspoon dried basil |
1/4 teaspoon crushed red pepper flakes |
1 cup beer or nonalcoholic beer |
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed |
1 envelope (1-1/4 ounces) chili seasoning |
hot cooked pasta |
Directions:
1. Place the first eight ingredients in a food processor; cover and process until pureed. Stir in beer; set aside.
2. Rub chicken pieces with chili seasoning. Place in a 5-qt. slow cooker. Pour tomato mixture over chicken. Cover and cook on low for 6-7 hours or until chicken is tender.
3. Thicken cooking liquid if desired. Serve chicken with pasta. Yield: 6 servings.
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