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Slow-Cooker Sweet-and-Spicy Chicken

It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the few ingredients necessary to make this flavorful chicken dish, push a button, and find a comforting meal ready at supper time.

Source: Everyday Food, March 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Browning your vegetables and meat isn't always necessary before adding them to the slow cooker, but we do like to brown chicken (it deepens flavor and improves the skin's texture).

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  • MS10630337
    14 SEP, 2017
    I have made this dish several times and we love it! One question! Sarah, how in the world can you brown or cook/stir sauces and keep your clothes "clean"? Girl, you are amazing! Thank you for all the ideas you've given us!
    Reply
  • ALR12697831DW
    24 JAN, 2016
    I made this following the recipe. It turned out very bland. I think it might be better if I used a jar of my favorite salsa, something with a kick.
    Reply
  • kittyonmyfoot
    29 MAY, 2015
    We thought this was delicious. Others here found it too bland and not spicy at all so I added 1 tsp of cayenne (as others suggested) and I also used fire roasted tomatoes. (If you don't like cayenne or have little ones eating this, the fire roasted tomatoes will probably be enough of that kick that you need.) We prefer white meat so I used 2 large, bone-in, skin-on breasts (2 1/2 pounds total). The chicken turned out moist and perfectly cooked. Will make it exactly the same way next time.
    Reply
    • kittyonmyfoot
      29 MAY, 2015
      Meant to mention that we enjoyed it with jasmine rice, too.
  • MS10173931
    24 OCT, 2014
    Delicious, easy and everyone, especially husband, asked for it to be created again. I also like spicier so added extra of each spice recommended. Served with jasmine rice and light salad. Huge Martha fan, keep up the excellent magazine and recipes.
    Reply
  • mrrria
    20 OCT, 2014
    This was delicious, but definitely sweet and not at all spicy. The ratio of chicken to other stuff was too high - had to throw away a lot of toppings. Will increase the amount of chicken I use next time, and probably add cayenne as others have suggested. Make sure you get the chicken crispy on the outside before putting it in the slow cooker. Timing was perfect and cooked all the way through in my 7 quart crock pot. The husband thoroughly enjoyed. Will make again with the adjustments mentioned.
    Reply
  • JeremyR
    9 NOV, 2013
    Thanks Edmund2 for the dutch oven advice. As I do not have a slow cooker I am going to give the dutch oven a try. Note to Martha et al: having a dutch oven option for slow cooker recipes would be a great help as the recipes seem as though converting from slow cooker to dutch oven would be simple enough, I am just not sure if there is a formula for conversion, ie. time, temp, method etc.
    Reply
  • LauraCYW
    9 MAY, 2013
    This recipe was excellent. I took the advice of another reviewer and added a tsp of cayenne pepper. Really delicious and so easy. I will definitely make it again!!
    Reply
  • edmund2
    13 FEB, 2013
    I reviewed this positively before, but since then I've made it again and have another comment. Last week I made it with more chicken poundage (than the recipe calls for), and the spices, tomatoes, etc. weren't enough. Be sure your 4 chicken legs are small enough, or only use three, or increase the other ingredients.
    Reply
  • RAB
    12 FEB, 2013
    Thought this was supposed to be spicy, very bland, needs some cayene or something.
    Reply
  • edmund2
    1 FEB, 2013
    I've made this several times now, and it always turns out excellent, with a good flavor that's not too overpowering for those who are not used to lots of exotic spice. You can also make it in a dutch oven instead of a crock pot--at Step 1, cook chicken in oil in dutch oven till golden, then at Step 2 add everything else to dutch oven and cook at 350 for an hour or two (or more), until the chicken is tender.
    Reply

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