Ingredients
2 chicken leg quarters (8 ounces each), skin removed3 tablespoons ketchup2 tablespoons orange juice1 tablespoon brown sugar1 tablespoon red wine vinegar1 tablespoon olive oil1 teaspoon minced fresh parsley1/2 teaspoon Worcestershire sauce1/4 teaspoon garlic salt1/8 teaspoon pepper2 teaspoons cornstarch1 tablespoon cold water
Preparation
With a sharp knife, cut leg quarters at the joints if desired; place in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken.
Cover and cook on low until meat is tender, 3-4 hours.
Remove chicken to a serving platter; keep warm.
Skim fat from cooking juices; transfer 1/2 cup to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Return to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken. If desired, top with additional fresh parsley.
