1 c Catsup
1/2 c Onion; finely chopped
1/3 c Water
1/4 c Butter
1 tb Paprika
1 ts Brown Sugar; packed
1/2 ts Salt
1/4 ts Pepper
1/4 c Lemon juice
1 tb Worcestershire sauce
Heat all ingredients except lemon juice and worcestershire sauce.
Bring to a boil. Add lemon juice and worcestershire sauce and heat
until hot. Makes about 2 cups. [Variations I make: 1 Can Tomato
sauce + 2 T. sugar. Slightly less butter, or none at all. The
chicken seems to produce enough of it's own fat to make up for
leaving any out. 1/2 T. packed brown sugar.] Pour over Skinned and
cleaned Chicken. Cook in crockpot for about 6-8 hours on low. 4-6
hours on high.
This recipe came from Betty Crocker Cookbook, pg. 329. with my
changes and additions. I usually use about 2-3 lbs. chicken with
each recipe.
I like to trim very lean, (no fat, no skin). I have another book that
suggests that the chicken be individually frozen when placed in the
crockpot. This way, the chicken doesn't get overcooked. I have not
tried to use frozen chicken yet. But I am quite happy with it not
being frozen. Very tender. I'll give you some more recipes as I can
locate them. This one is a family favorite.