Ingredients
- 1 chicken, cut into 8 pieces
- 2 cups ketchup
- 1 cup apple cider vinegar
- 1 12 oz (340g) can of tomato paste
- 1 cup orange juice
- 3 tablespoons brown sugar
- ¼ cup low sodium soy sauce
- ¼ cup Dijon mustard
- ⅓ cup sriracha chili sauce
- 1 handful dried figs, coarsely sliced
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic (or 3 cloves fresh, crushed)
- 1 tablespoon ground ginger (or small chunk fresh, peeled and chopped fine.)
Recipe Description
I put this Slow Cooker Barbecue Chicken together on Mother’s Day, although I wasn’t necessarily planning on making it with a slow cooker. Truth be told, in honor of my mom who I lost too many years ago, I was going to make a chicken dinner in the style that she cooked nearly every Sunday, skillet fried. As has sometimes been known to be the case, my mind drifted a bit as the day went on. I found myself thinking of a barbecue sauce and then a slow cooker. For once, I’m happy I deviated.
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