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Barbecue-Style Chicken
Ingredients
- 2 medium unpeeled potatoes, cut into 1/2-inch pieces
- 1 large green sweet pepper, cut into strips
- 1 medium onion, sliced
- 1 tablespoon quick-cooking tapioca
- 2 pounds chicken thighs or drumsticks, skinned and fat removed
- 1 8 ounce can tomato sauce
- 2 tablespoons packed brown sugar
- 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.
Nutrition Facts
(Barbecue-Style Chicken)
- Servings Per Recipe 4,
- cal. (kcal) 282,
- Fat, total (g) 5,
- chol. (mg) 107,
- sat. fat (g) 1,
- carb. (g) 30,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 10,
- pro. (g) 29,
- vit. A (IU) 777,
- vit. C (mg) 44,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 670,
- Potassium (mg) 944,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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