Slow 'n' Easy Barbecued Chicken

I have been going through an old box of recipes that have been just sitting in my cupboard. I found this one from an old Taste of Home magazine. I love using my crock pot and my MIL gave me 10 broiler chickens this year so I thought I would give this recipe a try. I changed it up a little bit and made adjustments to feed our larger family. It was a hit with the kids and so we will make it again.

This is a picture of when it was placed in the cooker, not when it was actually done. I'll have to post a finished picture to this recipe when my card is not full. :0)


1/2 cup water
8 tablespoons brown sugar
6 tablespoons white vinegar
6 tablespoons ketchup
1/2 stick butter
4 tablespoons worcestershire sauce
2 tablespoons lemon juice
2 teaspoons salt
1-1/2 teaspoons paprika
2 teaspoons ground mustard
1/2 teaspoon cayenne pepper (would be good with more)
6 pound broiler chicken, cut up and skin removed
2 tablespoons cornstarch
1/4 cup cold water

Rice for serving alongside

In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat.

Fry chicken in pan with small amount (maybe 2 tablespoons) of vegetable oil until lightly browned. (You can skip this frying step and just put chicken in crockpot if you wish) Place chicken in crockpot and pour sauce over the top. Cover and cook on low for 4 hours or until juices run clear.

Remove chicken to a serving platter and keep warm. Transfer juices to small saucepan. (you can strain juice and skim fat if you wish) Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.

*Note* For the smaller kids I shredded a piece of meat over their rice and poured sauce over all.