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Issue 472: Crockpot BBQ Chicken

Rivky Kleiman

Moist and flavorful slow-cooked chicken

Wednesday, November 01, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Hudi Greenberger

Chicken on the bone gained an all-new respect when I served this dish. The chicken was so moist and flavorful that even my pickiest eater licked his plate clean.

INGREDIENTS

Serves 4–6


Chicken
  • 4–6 chicken bottoms or quarters
  • onion powder, garlic powder, salt, and paprika, for sprinkling
  • 1 medium onion, sliced

Barbecue Sauce
  • 2 heaping Tbsp apricot jam
  • 2 Tbsp soy sauce
  • 1 cup ketchup
  • ½ cup honey
  • ½ cup water
 
 
PREPARATION

Line a 4–6-quart slow cooker with a liner bag or spray with cooking spray. Rinse and pat chicken pieces dry. 

Place chicken in slow cooker and season lightly with spices.

 Combine barbecue sauce ingredients in a small bowl. Spread onion slices over the chicken and top with sauce. Cover and cook for 5–6 hours on low or 3–4 hours on high.

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