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Crock Pot Spicy Pineapple Orange BBQ Chicken

I found two recipes online that were somewhat like this.  I made a few adjustments and I must tell you that this is so amazing that your family will ask for it often. It is a great way to cook skinless drumsticks and wings!  I like to serve it with potato salad or pasta salad.  So good!

4 pounds bone-in chicken pieces, skin removed

For the Pineapple Orange Barbecue Sauce:
½ cup finely chopped onion
2 large cloves/buds/toes garlic, minced
½ cup ketchup
½ cup spicy chili sauce (in jar)
½ cup orange marmalade
½ cup crushed pineapple
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1 ½ Tablespoons brown mustard
2 teaspoons salt
½ teaspoon freshly ground black pepper
To Thicken the Sauce:
1/3 cup cornstarch dissolved in 1/3 cup water
Sprinkle with chopped green onions prior to serving.


Place the sauce ingredients in a bowl and stir to combine. Place the chicken in the slow cooker and pour the sauce over. Cook on LOW for 4-6 hours or HIGH for 3-4 hours.

When chicken is done, but not falling off bones, remove from crockpot and pour sauce up into a saucepan.  Place chicken in a covered pan to stay warm while you thicken the sauce. Bring sauce to a simmer over medium heat on stove top. Whisk together in a large measuring cup the 1/3 cup cornstarch and 1/3 cup water to make a slurry. Pour in the cornstarch slurry into simmering sauce, whisking continually until the sauce is thickened. Pour the sauce back over the chicken. 

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