Bbq-Style Chicken Thighs - Crockpot |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 medium potatoes, cut into 1/2-inch pieces, unpeeled |
1 large green sweet pepper, cut into strips |
1 medium onion, sliced |
1 tablespoon quick-cooking tapioca |
1 pounds chicken thighs, skinned and fat removed |
1 pounds chicken legs |
8 ounce tomato sauce |
2 tablespoons splenda brown sugar, packed |
1 tablespoon worcestershire sauce |
1 tablespoon yellow mustard |
1 clove garlic, minced |
1/4 teaspoon salt |
Directions:
1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.
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