Baked Chicken w/ Mustard BBQ Sauce (Slow Cooker)

Made in Cindy's Kitchen, North of Wiarton
Recipe Source: The best family slow cooker recipes, by Donna-Marie Pye

*Slow Cooker Size 3 1/2 to 6 qt.

12 skinless chicken drumsticks (I used thighs)
1 - 19 oz can tomatoes, drained (I used 28 oz)
1/4 cup packed brown sugar
3 tbsp cider vinegar
2 tbsp prepared mustard
1 1/2 tsp Worcestershire Sauce
1 tsp salt
1/2 tsp black pepper

1.  Place chicken in slow cooker stoneware;
2.  In a blender or food processor, puree tomatoes, brown sugar, vinegar, mustard, Worcestershire, salt & pepper until smooth.  Pour sauce over chicken.
3.  Cover & cook on LOW for 5-7 hours, or on HIGH for 2 1/2-4 hours, or until chicken is no longer pink inside.  For a thicker sauce transfer chicken to a serving platter & keep warm.  Transfer sauce to a saucepan & bring to a boil.  Boil gently until reduced by half or sauce reaches desired consistency.  Pour sauce over chicken.
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