TRACY's StoryOMG~THIS WAS SO GOOD.
Family was very firm w/ "MAKE THIS AGAIN and DON'T CHANGE A THING".
OK..BUT Here's what I will do different...
-reserve a good portion of the sauce for after cooking.. because there was plenty for doing that and the juice from the chicken cooking thinned the sauce considerably.
OK..correction: check my recipes for one called "YUM". You will want to make a little extra sauce for serving and reserve that cooking liquid for an absolute addictive "YUM" the next day.
chicken leg quarters--pull the skin off
1 1/2 c
packed brown sugar
all purpose flour
1 1/3 c
hot cooked rice or egg noodles
1Place chicken in a 3-qt. slow cooker. In a small saucepan, combine brown sugar and flour. Stir in the water, vinegar and soy sauce.
Add the ketchup, onion, mustard, garlic powder, salt and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2Pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear.
3ok..here's where I switch it up a little bit.
SAVE THE LEFTOVERS---!!
you will want to debone the chicken, thicken up the sauce a little bit and add some pasta for something I can only call addictive "YUM"
and don't judge the YUM by its beginnings because the flavors just become something even more wonderful in the refridgerator.
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