Barbequed Chicken (Slow Cooker)
2 medium unpeeled potatoes, cut into 1/2-inch pieces
1 large green sweet pepper, cut into strips
1 medium onion, sliced
1 tablespoon quick-cooking tapioca
2 pounds chicken thighs or drumsticks, skinned and fat removed
1 8-ounce can tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 clove garlic, minced
1/4 teaspoon salt
In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables.
Makes 4 to 5 servings