What You Need:

 

6 chicken leg quarters

3/4 C of ketchup

1/2 C of orange juice

1/4 C brown sugar, packed

1/4 C red wine vinegar

1/4 C of olive oil

4 t fresh parsley, minced

2 t Worcestershire sauce

1 t garlic salt

1/2 t pepper

2 T + 2 t of cornstarch

1/4 C of water

 

How to Make It:

 

Cut the leg quarters at the joints and place into the slow cooker.

Whisk together the ketchup, orange juice and brown sugar until the sugar dissolves.

Whisk in the vinegar, oil, parsley and the Worcestershire sauce.

Sprinkle in the garlic salt and pepper and whisk until well combined.

Pour the mixture over the chicken and turn the chicken to coat on all sides.

Cover the slow cooker and cook on low for 6 hours or until the internal temperature of the chicken reaches 180 degrees.

Remove the chicken to a warmed serving platter and cover to keep warm.

Dip out 2 C of the cooking sauce from the slow cooker and place in a saucepan. 

Whisk the cornstarch and water together until smooth.

Add the mixture to the cooking sauce in the saucepan and place the pan over medium heat.

Bring the mixture to a brisk boil.

Stirring constantly cook the mixture for 2 minutes or until thick.

Pour the sauce over the chicken before serving.

 

Makes 12 servings

 

Looking for something a little different to serve this Christmas?  Why not try this chicken recipe.  It can cook in the slow cooker while you are preparing the rest of the meal.  Kids will especially like this dish.  Purchase chicken legs and thighs instead of leg quarters for quicker preparation.