Barbecued chicken gets a makeover in this recipe. The combination of ingredients makes for a mellow, not-too-sweet flavor that’s more grown-up than the original. It’s great over rice, pasta or potatoes.
—SHARON FRITZ MORRISTOWN, TN
PREP: 15 MIN. • COOK: 5 HOURS • MAKES: 6 SERVINGS
6 boneless skinless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon poultry seasoning
1 medium onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 cup barbecue sauce
1/4 cup orange juice
1 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
Hot cooked brown rice, optional
1. Place chicken in a 3-qt. slow cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, orange juice and seasonings; pour over top.
2. Cook, covered, on low 5-6 hours or until the chicken is tender. If desired, serve with rice.
To freeze: Place the cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.