Let your slow cooker handle dinner while the rich, tangy aroma of barbecue fills your kitchen. This Slow Cooker BBQ Chicken is an easy, comforting meal made with chicken leg quarters and a homemade sauce that balances tomato ketchup, orange juice, brown sugar, and red wine vinegar. Worcestershire sauce, garlic salt, parsley, and black pepper round out the flavors, creating a savory-sweet barbecue sauce without the need to stand over a grill.
This recipe is especially convenient when you want a satisfying dinner with minimal hands-on preparation. Start by removing the skin from six chicken leg quarters and cutting each quarter through the joint to separate the drumstick and thigh. Arrange the pieces in a 4-quart slow cooker, then mix the sauce ingredients in a bowl and pour the mixture over the chicken. Cover and cook on low for five to six hours, until the meat is tender.
What makes this recipe extra satisfying is the thickened sauce served alongside the chicken. After cooking, transfer the chicken to a platter and keep it warm. Skim the fat from the cooking juices and measure out two cups. Bring the juices to a boil in a saucepan, then stir in a smooth mixture of cornstarch and water. Cook for another minute or two, stirring constantly, until the sauce thickens into a rich barbecue gravy.
A 4-quart slow cooker is the key piece of equipment for this recipe, giving the chicken room to cook gently in the sauce. For easy serving, use a slotted spoon or sturdy tongs to transfer the tender chicken without tearing the pieces apart.
Serve this slow cooker barbecue chicken with coleslaw, roasted vegetables, corn, or mashed potatoes to soak up the extra sauce. The recipe yields 12 servings, making it useful for family meals, casual gatherings, or planned leftovers. With a short prep time and a long, unattended cooking period, it’s a practical option for days when you want a hearty homemade dinner without spending the evening in the kitchen.
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Slow Cooker BBQ Chicken Recipe
- Total Time: 5:45
- Yield: 12 1x
Ingredients
- 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
- 2 tablespoons plus 2 teaspoons cornstarch
- 1/4 cup water
Instructions
- Using a sharp knife, cut through the joint of each leg quarter to separate into two pieces. Place chicken in a 4-qt. slow cooker.
- In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low 5-6 hours or until meat is tender.
- Remove chicken to a serving platter; keep warm.
- Skim fat from cooking juices; pour into a measuring cup to measure 2 cups.
- Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.
Notes
Nutritional Facts
- 1 serving: 179 calories, 9g fat (2g saturated fat), 45mg cholesterol, 392mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 13g protein.
- Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
- Prep Time: :15
- Cook Time: 5:30
- Category: Entree
- Method: Slow Cooker