Description
Want a mouthwatering, hassle-free dinner that’s perfect for family meals or casual gatherings? Slow-Cooker BBQ Chicken is the ultimate recipe! This dish features juicy chicken leg quarters simmered in a tangy, sweet homemade BBQ sauce, thickened to perfection.
Ingredients
Scale
- For the Chicken:
- 6 chicken leg quarters, skin removed
- 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
- 1/2 teaspoon pepper
- For the Sauce:
- 2 tablespoons plus 2 teaspoons cornstarch
- 1/4 cup water
Why These Ingredients Matter
- Chicken Leg Quarters: Budget-friendly, juicy cuts that become tender in the slow cooker.
- Ketchup: Forms the sweet-tomato base of the BBQ sauce.
- Orange Juice: Adds citrusy brightness and sweetness.
- Brown Sugar: Provides caramel-like sweetness to balance tanginess.
- Red Wine Vinegar: Brings sharp, tangy depth.
- Olive Oil: Enhances richness and helps blend the sauce.
- Parsley: Adds fresh, herby flavor.
- Worcestershire Sauce: Contributes savory, umami notes.
- Garlic Salt and Pepper: Season the sauce for bold flavor.
- Cornstarch and Water: Thicken the sauce into a glossy glaze.
Substitutions and Variations
- Chicken: Swap with chicken thighs, drumsticks, or boneless breasts (reduce cooking time to 4-5 hours for breasts).
- Ketchup: Use tomato sauce with an extra tablespoon of brown sugar.
- Orange Juice: Replace with apple juice or pineapple juice for a different fruitiness.
- Brown Sugar: Substitute with honey or maple syrup.
- Red Wine Vinegar: Swap with apple cider vinegar or white vinegar.
- Olive Oil: Use vegetable oil or melted butter.
- Parsley: Use 1 teaspoon dried parsley or fresh cilantro.
- Worcestershire Sauce: Replace with soy sauce or balsamic vinegar.
- Garlic Salt: Use 1/2 teaspoon garlic powder + 1/2 teaspoon salt.
- Gluten-Free: Ensure Worcestershire sauce is gluten-free; the recipe is naturally gluten-free otherwise.
- Spicy Kick: Add 1/2 teaspoon cayenne pepper or 1 tablespoon hot sauce to the sauce.
Instructions
Step 1: Prep Your Ingredients
- Remove skin from 6 chicken leg quarters and cut through the joint of each to separate into 12 pieces (6 thighs, 6 drumsticks).
- Measure 3/4 cup ketchup, 1/2 cup orange juice, 1/4 cup each brown sugar, red wine vinegar, and olive oil.
- Mince 4 teaspoons fresh parsley.
- Measure 2 teaspoons Worcestershire sauce, 1 teaspoon garlic salt, and 1/2 teaspoon pepper.
- For the sauce, measure 2 tablespoons plus 2 teaspoons cornstarch and 1/4 cup water.
Tip: Use a sharp knife for clean cuts; removing skin reduces fat and helps sauce adhere.
Step 2: Prep the Chicken
- Cut Chicken: Using a sharp knife, separate each leg quarter into a thigh and drumstick by cutting through the joint.
- Place in Slow Cooker: Arrange chicken pieces in a 4-quart slow cooker.
Tip: Layer chicken evenly to ensure even cooking; a 4-quart slow cooker fits 12 pieces snugly.
Step 3: Make and Add Sauce
- Mix Sauce: In a small bowl, combine ketchup, orange juice, brown sugar, red wine vinegar, olive oil, parsley, Worcestershire sauce, garlic salt, and pepper. Stir until smooth.
- Pour Over Chicken: Pour the sauce over the chicken in the slow cooker, ensuring all pieces are coated.
Tip: Stir gently to coat chicken; the sauce will look thin but will thicken later.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 5-6 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 5 hours; stir halfway to redistribute sauce if desired. Avoid overcooking to keep chicken juicy.
Step 5: Finish the Sauce
- Remove Chicken: Transfer chicken to a serving platter and cover with foil to keep warm.
- Skim Fat: Skim fat from the cooking juices in the slow cooker. Pour juices into a measuring cup to measure 2 cups (add water if needed or discard excess).
- Boil Juices: Transfer 2 cups of juices to a small saucepan and bring to a boil over medium heat.
- Thicken Sauce: In a small bowl, mix cornstarch and water until smooth. Stir into boiling juices. Return to a boil, stirring constantly; cook and stir for 1-2 minutes, until thickened.
Tip: Stir cornstarch slurry well to avoid lumps; simmer until the sauce is glossy and coats a spoon.
Step 6: Serve
- Serve: Pour thickened sauce over chicken or serve on the side. Garnish with extra parsley if desired. Pair with sides like coleslaw, cornbread, or mashed potatoes.
Tip: Spoon sauce generously over chicken for maximum flavor; serve hot for the best experience.