Ingredients
6 chicken leg quarters, skin removed3/4 cup ketchup1/2 cup orange juice1/4 cup packed brown sugar1/4 cup red wine vinegar1/4 cup olive oil4 teaspoons minced fresh parsley2 teaspoons Worcestershire sauce1 teaspoon garlic salt1/2 teaspoon pepper2 tablespoons plus 2 teaspoons cornstarch1/4 cup water
Preparation
Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker.
In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.
