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Home
> Recipes > Low Carb Crockpot > Barbecue-Style Chicken
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Barbecue-Style Chicken
Ingredients
- 2 medium unpeeled potatoes, cut into 1/2-inch pieces
- 1 large green sweet pepper, cut into strips
- 1 medium onion, sliced
- 1 tablespoon quick-cooking tapioca
- 2 pounds chicken thighs or drumsticks, skinned
- 1 8-ounce can tomato sauce
- 2 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda)
- 1 tablespoon Worchestershire sauce
- 1 tablespoon prepared mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
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Prep: 25 Minutes
Cook: Low 10 to 12 Hours, High 5 to 6 Hours
Makes: 4 to 5 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 3 1/2- or 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of vegetables. For sauce, in a small bowl stir together tomato sauce, sugar substitute, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.
- Cover and 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.
Nutrition Fact per Serving: 259 cal. 5 g total fat(1 g sat. fat), 107 mg chol., 668 mg sodium, 25 g carb, 3 g fiber, 29 g pro.
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