CHICKEN LEG QUARTER SLOW COOKER RECIPES

Name: Slow-Cooker BBQ Chicken
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 12 servings.
Ingredients: 6 chicken leg quarters, skin removed; 3/4 cup ketchup; 1/2 cup orange juice; 1/4 cup packed brown sugar; 1/4 cup red wine vinegar; 1/4 cup olive oil; 4 teaspoons minced fresh parsley; 2 teaspoons Worcestershire sauce; 1 teaspoon garlic salt; 1/2 teaspoon pepper; 2 tablespoons plus 2 teaspoons cornstarch; 1/4 cup water

SLOW-COOKER BBQ CHICKEN RECIPE: HOW TO MAKE IT

Slow-Cooker BBQ Chicken Recipe: How to Make It image

Of all the recipes I make in my slow cooker, this Crock-Pot BBQ chicken is my most treasured. If you enjoy your BBQ sweet with a little spice, this will be your new favorite, too. —Yvonne McKim, Vancouver, Washington

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 15 minutes

Prep Time 15 minutes

Cook Time 05 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 12

Ingredients

6 chicken leg quarters, skin removed
3/4 cup ketchup
1/2 cup orange juice
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1/4 cup olive oil
4 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons plus 2 teaspoons cornstarch
1/4 cup water

Steps:

Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.

Nutrition Facts : Calories 179 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 392mg sodium, CarbohydrateContent 12g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 13g protein. Diabetic Exchanges 2 lean meat

SLOW ROAST LEG OF LAMB RECIPE | ALLRECIPES

Slow Roast Leg of Lamb Recipe | Allrecipes image

If you're slow-roasting lamb, it comes out so tender you don't need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.

Provided by cornishbird

Categories Meat and Poultry Lamb Leg

Total Time 7 hours 25 minutes

Prep Time 10 minutes

Cook Time 7 hours 15 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 carrots, coarsely chopped
1 head garlic, split but not peeled
1 (5 pound) leg of lamb
1?¼ cups red wine
1?¼ cups lamb stock
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 474.3 calories, CarbohydrateContent 10.2 g, CholesterolContent 137.2 mg, FatContent 12.1 g, FiberContent 0.6 g, ProteinContent 63.7 g, SaturatedFatContent 4.8 g, SodiumContent 1589.6 mg, SugarContent 1.1 g

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