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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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âMy slow cooker comes in so handy during the haying and harvest seasons,â writes Joan Airey from her farm in Rivers, Manitoba. âWeâre so busy that if supper isnât prepared before I serve lunch, it doesnât seem to get done on time. This recipe is hearty, delicious and fuss-free.â Ingredients:
1 medium onion, chopped |
1-1/2 teaspoons minced garlic |
1 broiler/fryer chicken (3 pounds), cut up, skin removed |
2/3 cup ketchup |
1/3 cup packed brown sugar |
1 tablespoon chili powder |
1 tablespoon lemon juice |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
2 tablespoons cornstarch |
3 tablespoons cold water |
Directions:
1. In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Remove chicken to a serving platter; keep warm.
2. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. 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: 4 servings.
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