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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
10 chicken legs, skin removed |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons unsalted butter |
1 medium onion, finely chopped |
1 garlic clove, minced |
1 tablespoon dijon mustard |
1 tablespoon worcestershire sauce |
1 1/2 cups ketchup |
1/2 cup chicken broth |
1/2 cup firmly packed light brown sugar |
1/4 cup molasses |
1/2 teaspoon hot sauce |
Directions:
1. Spray the insert of a 5- to 7-quart slow cooker with nonstick cooking spray, or line it with a slow cooker liner according to manufacturer's directions.
2. Sprinkle the chicken legs evenly with the salt and pepper and transfer to the slow cooker insert.
3. Melt the butter in a large saucepan over med-high heat.
4. Add the onion and garlic; saute until the onion is softened, about 3 minutes.
5. Add the remaining ingredients and stir to combine.
6. Pour the sauce over the chicken.
7. Cook on LOW for 8 hours, until the chicken is tender and cooked through.
8. Remove the cover from the slow cooker and skim off any fat.
9. Serve the chicken from the cooker set on warm.
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