Zutaten für Barbecue Style Chicken For The Slow Cooker
- 2 lbs quartered potatoes
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 2 tablespoons quick-cooking tapioca
- 2 lbs skinless boneless chicken thighs
- 1 (8 ounce) can tomato sauce
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cider vinegar
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Zubereitung von Barbecue Style Chicken For The Slow Cooker
- In a 3 1/2- to 4-quart slow cooker, combine the quartered potatoes, chopped bell pepper, and chopped onion.
- Sprinkle the tapioca evenly over the vegetable mixture.
- Place the chicken thighs on top of the vegetables.
- In a small bowl, whisk together the tomato sauce, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, and salt.
- Pour the sauce evenly over the chicken.
- Cover the slow cooker and cook on low for 10-12 hours, or on high for 5-6 hours, or until the chicken is cooked through and easily shreds with a fork.
- Once cooked, carefully transfer the chicken and vegetables to a large serving bowl.
- Skim off any excess fat from the cooking sauce remaining in the slow cooker.
- Spoon the sauce over the chicken and vegetables.
- Serve immediately and enjoy! Makes 4-5 servings.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
62g
Fat
11g
Carbs
12g
