Sweet-and-sour tang makes this chicken dish stand out, while the slow-cook method in place of barbecue makes it easy with faster clean-up.
tablespoon vegetable oil
packages (1.5 lb each) bone-in chicken thighs, skin removed
cup chili sauce
cup orange marmalade
tablespoon packed brown sugar
tablespoon Dijon mustard
tablespoon red wine vinegar
teaspoon Worcestershire sauce
Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until brown on both sides (cook a few pieces at a time if all don’t fit in skillet).
Place chicken in slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1-quart saucepan, heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened.
Drain excess liquid from slow cooker. Pour sauce over chicken; cook 10 to 15 minutes longer.
Serve this saucy entrée with French fries, using any extra sauce on your plate as a dip.
Substitute your favorite preserves, such as plum or even raspberry, for the orange marmalade.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 10 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.