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Barbecue-Style Chicken

Makes: 4 to 5 servings
Prep 25 mins Cook 10 hrs to 12 hrs  (low) or 5 to 6 hours (high)
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 (g) 32,
  • Cobalamin (Vit. B12) (g) 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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