Barbecue-Style Chicken
Chicken thighs and drumsticks cooked in a robust barbecue sauce make for a tasty and economical dinner.
Ingredients
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2 medium unpeeled potatoes, cut into 1/2-inch pieces
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1 large green sweet pepper, cut into strips
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1 medium onion, sliced
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1 tablespoon quick-cooking tapioca
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2 pounds chicken thighs or drumsticks, skinned and fat removed
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1 8-ounce can tomato sauce
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2 tablespoons packed brown sugar
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1 tablespoon Worcestershire sauce
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1 tablespoon yellow mustard
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1 clove garlic, minced
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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.
Nutrition information
Calories 282, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 107 mg, Sodium 670 mg, Carbohydrate 30 g, Total Sugar 10 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin C 75%, Calcium 5%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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