Crockpot BBQ Chicken

I’ve been experimenting with different cuts of meat – this week chicken leg quarters were on sale, so I decided to try cooking them in the crockpot.  I was in the mood for a tomato based sauce, but maybe a sweeter, barbeque type…

A recipe at CDKitchen didn’t exactly fit what I was looking for, but it was a terrific jumping off point.

Here’s what I did:

Chicken pieces (I used 5 chicken leg quarters, you could use anything you want)

28 oz. can of crushed tomatoes (I love the petite diced)

6 oz. can tomato paste

6 tablespoons brown sugar

1/2 c. red wine vinegar

1/2 c. dried onion flakes

3 tablespoons worcesteshire

healthy pinches of dried spices, I used basil, thyme, rosemary, tarragon and red pepper flakes

Brown the chicken pieces on the stove top, you may have to do this in batches, don’t crowd them.

Combine the rest of the ingredients in a large mixing bowl and stir to combine.

Transfer chicken to the crockpot insert and pour the sauce over it.

Set the crockpot on low for 6 hours.

Sometimes the whole is greater than the sum of its parts and this was one of those times. This was delicious! Slightly sweet, with fall off the bone tender chicken.  I wasn’t sure about using the dried onions, but it was really good.  Regular onions would have worked too though.

I served it with brown rice and steamed sugar snap peas.

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