Sweet N Tangy Chicken

This chicken surprised me. I wasn't sure about the sauce (pictured below), so I served it on the side instead of pouring it on top of the chicken. I thought it might be too sweet, but it was actually very good on the chicken. I also used BSCB instead of a whole chicken. It was a lot easier for the kids to eat.






















Ingredients:
1 medium onion, chopped
1 1/2 teaspoons minced garlic
1 broiler/fryer chicken (3 pounds), cut up and skin removed
2/3 cup ketchup
1/3 cup packed brown sugar
1 tablespoon chili powder
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 tablespoons cornstarch
2 tablespoons cold water

1. In a 3-qt slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and hot pepper sauce; pour over chicken. Cover and cook on low for 4 1/2 to 5 hours or until chicken juices run clear.

2. Remove chicken and remove to a serving platter; keep warm. Transfer cooking juices to a saucepan. Skim fat from the cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Posted in: main course, recipes, Sunday Crock