Description

Craving tender, juicy chicken slathered in a tangy, sweet BBQ sauce without firing up the grill? Slow-Cooker BBQ Chicken is your answer! This easy, crowd-pleasing recipe delivers fall-off-the-bone chicken leg quarters coated in a homemade BBQ sauce with a perfect balance of ketchup, orange juice, and brown sugar. Ideal for busy weeknights, summer gatherings, or cozy family dinners, this dish is low-effort and high-reward

Ingredients

Slow-Cooker BBQ Chicken relies on straightforward ingredients to create its bold, tangy flavor. Here’s what you need and why each one matters:

Chicken Leg Quarters (6, skin removed): Affordable, juicy cuts that become tender and flavorful after slow cooking. Removing the skin keeps the dish less greasy.
Ketchup (3/4 cup): The base of the BBQ sauce, providing sweet, tangy tomato flavor.
Orange Juice (1/2 cup): Adds a bright, citrusy note that balances the richness of the sauce.
Brown Sugar (1/4 cup, packed): Brings sweetness and a hint of caramel to the sauce.
Red Wine Vinegar (1/4 cup): Provides a sharp, tangy kick to cut through the sweetness.
Olive Oil (1/4 cup): Adds richness and helps emulsify the sauce.
Minced Fresh Parsley (4 teaspoons): Adds a fresh, herbaceous touch to brighten the sauce.
Worcestershire Sauce (2 teaspoons): Brings umami depth and a subtle savory note.
Garlic Salt (1 teaspoon): Enhances flavors with a garlicky, savory seasoning.
Pepper (1/2 teaspoon): Adds a mild spice to balance the sauce.
Cornstarch (2 tablespoons plus 2 teaspoons): Thickens the sauce into a glossy glaze.
Water (1/4 cup): Combines with cornstarch to create a smooth slurry for thickening.

Substitutions and Variations

Chicken: Swap leg quarters for drumsticks, thighs, or boneless chicken breasts (reduce cooking time to 4-5 hours for boneless).
Ketchup: Use a low-sugar or sugar-free ketchup for a healthier option.
Orange Juice: Replace with apple juice or pineapple juice for a different fruity note.
Vinegar: Substitute with apple cider vinegar or white vinegar for a similar tang.
Brown Sugar: Use honey or maple syrup for a natural sweetener, adjusting to taste.
Parsley: Swap for cilantro or skip for a simpler flavor.
Spice it Up: Add 1/4 teaspoon cayenne or 1 teaspoon smoked paprika for a spicy or smoky twist.

Pro Tip: Remove the chicken skin carefully with a sharp knife to avoid tearing the meat, and choose fresh orange juice for the best flavor.

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Instructions

Prep the Chicken:
- Using a sharp knife, cut through the joint of each of the 6 chicken leg quarters to separate into 2 pieces (drumstick and thigh). Remove the skin.
- Place chicken pieces in a 4-quart slow cooker.
- Tip: Pat the chicken dry with paper towels for better sauce adhesion.
Make the Sauce:
- In a small bowl, mix 3/4 cup ketchup, 1/2 cup orange juice, 1/4 cup packed brown sugar, 1/4 cup red wine vinegar, 1/4 cup olive oil, 4 teaspoons minced fresh parsley, 2 teaspoons Worcestershire sauce, 1 teaspoon garlic salt, and 1/2 teaspoon pepper until well blended.
- Pour the sauce over the chicken in the slow cooker, ensuring all pieces are coated.
- Tip: Stir gently to cover the chicken evenly.
Cook:
- Cover and cook on low for 5-6 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Tip: Check at 5 hours to avoid overcooking; use a meat thermometer for accuracy.
Remove Chicken:
- Transfer chicken to a serving platter and cover with foil to keep warm.
- Tip: Use tongs to handle the tender chicken carefully.
Thicken the Sauce:
- Skim fat from the cooking juices in the slow cooker and pour into a measuring cup to measure 2 cups. Transfer to a small saucepan and bring to a boil over medium heat.
- In a small bowl, mix 2 tablespoons plus 2 teaspoons cornstarch with 1/4 cup water until smooth to create a slurry.
- Stir the slurry into the boiling cooking juices. Return to a boil, stirring constantly, and cook until thickened, 1-2 minutes.
- Tip: Stir continuously to prevent lumps in the sauce.
Serve:
- Pour the thickened sauce over the chicken or serve on the side. Serve hot.
- Tip: Garnish with extra parsley for a fresh touch.

Cooking Tips:

Skim Fat: Removing excess fat from the cooking juices ensures a smooth, non-greasy sauce.
Thicken Carefully: Add the cornstarch slurry gradually while stirring to achieve the desired thickness.
Even Cooking: Arrange chicken in a single layer in the slow cooker for consistent cooking.