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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 12 |
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This is my favorite slow cooker recipe, remarks Yvonne McKim of Vancouver, Washington. The delicious, slightly spicy sauce will win you over, 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 |
Directions:
1. With a sharp knife, cut leg quarters at the joints. Place chicken in a 4-qt. slow cooker.
2. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil.
4. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 12 servings.
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