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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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