Tangy BBQ chicken

Good Housekeeping

Serves: 4

  • 1 cup ketchup
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 cloves garlic, pressed
  • 1/4 teaspoons smoked paprika
  •  Salt
  •  Pepper
  • 4  (3 to 3-1/2 pounds) bone-in chicken-breast halves, skin removed
  • 4  (1 1/2 pounds) chicken drumsticks, skin removed
  •  Coleslaw, for serving

Spray 6-quart slow cooker bowl with nonstick cooking spray.

In medium bowl, with wire whisk, stir together ketchup, mustard, vinegar, Worcestershire sauce, garlic, smoked paprika, and 1/8 teaspoon freshly ground black pepper; transfer half of sauce to slow cooker bowl.

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; add to slow cooker bowl. Spoon remaining sauce over and around chicken to coat. Cover with lid and cook on high 4 hours, or until chicken is no longer pink.

Transfer 2 chicken breasts to container; refrigerate up to 3 days. Transfer remaining chicken to serving platter. Whisk cooking liquid until well mixed; drizzle over chicken. Serve chicken with coleslaw and any remaining sauce.

*Chef’s note: Yum! This was a nice alternative to sweet barbecue sauce, and the slow-cooker process made the chicken so tender I ate it off the bone with a fork. Nice vinegary sauce.



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