Of all the recipes I make in my slow cooker, this is my favorite. If you like your BBQ sweet with a little spice, this could be your new favorite, too.
—YVONNE MCKIM VANCOUVER, WA
PREP: 15 MIN. • COOK: 5 HOURS • MAKES: 12 SERVINGS
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
1. Using a sharp knife, cut through the joint of each leg quarter to separate into two pieces. Place the chicken in a 4-qt. slow cooker.
2. In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low 5-6 hours or until meat is tender.
3. Remove chicken to a serving platter; keep warm. Skim fat from the cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
PER SERVING 179 cal., 9g fat ( 2g sat. fat ) , 45mg chol., 392mg sod., 12g carb. ( 9g sugars, 0 fiber ) , 13g pro. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.