Crock Pot BBQ Chicken (Legs & Thighs)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 chicken leg & thigh pieces with skin removed (or four of each) 3/4 cup chopped onion1 Tbsp. olive oil2 clove garlic, minced1 1/2 Tbsp. Worcestershire sauce3/4 tsp. chili powder2 Tbsp. brown sugar1 cup water1 cup ketchup
Remove skin and visible fat from chicken pieces. Set aside.
Cook onion in olive oil until translucent. Stir in remaining ingredients. Add chicken pieces. Cook high for 3-4 hours or low for 6- 8 hours (some pots cook differently, so adjust to suit your pot).
Remove chicken pieces and replace lid on crock pot. Turn crock pot to high.
Allow chicken to cool until able to handle comfortably. Remove and discard bones and cartilage. Shred meat with two forks stir into sauce & replace lid. Allow to heat through. (If you are in a hurry, transfer the chicken and sauce to a saucepan and heat on stove.)
Serve alone, with rice or on bread/ bun as a sandwich.
Leftovers can be divided into serving size portions and frozen.
Number of Servings: 10
Recipe submitted by SparkPeople user HOLLY1294.
Cook onion in olive oil until translucent. Stir in remaining ingredients. Add chicken pieces. Cook high for 3-4 hours or low for 6- 8 hours (some pots cook differently, so adjust to suit your pot).
Remove chicken pieces and replace lid on crock pot. Turn crock pot to high.
Allow chicken to cool until able to handle comfortably. Remove and discard bones and cartilage. Shred meat with two forks stir into sauce & replace lid. Allow to heat through. (If you are in a hurry, transfer the chicken and sauce to a saucepan and heat on stove.)
Serve alone, with rice or on bread/ bun as a sandwich.
Leftovers can be divided into serving size portions and frozen.
Number of Servings: 10
Recipe submitted by SparkPeople user HOLLY1294.
Nutritional Info Amount Per Serving
- Calories: 171.4
- Total Fat: 5.3 g
- Cholesterol: 80.6 mg
- Sodium: 355.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.5 g
- Protein: 20.5 g
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