potatoes, unpeeled and cut into 1/2-inch pieces
green sweet pepper, cut into strips
skinless chicken thighs
1 (8 ounce) cans
packed brown sugar
garlic clove, minced
In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.
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Barbecue-Style Chicken for the Slow Cooker (cont.)