Barbecue-Style Chicken for the Slow Cooker

• 2 medium potatoes, unpeeled and cut into 1/2-inch pieces
• 1 large green sweet pepper, cut into strips
• 1 medium onion, sliced
• 1 tablespoon quick-cooking tapioca
• 2 lbs skinless chicken thighs
• 1 (8 ounce) can tomato sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 garlic clove, minced
• 14 teaspoon salt

1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion.
2. Sprinkle tapioca over potato mixture.
3. Place chicken on top of the vegetables.
4. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt.
5. Pour sauce over chicken.
6. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
7. Transfer chicken and vegetables to a large serving bowl.
8. Skim fat from sauce.
9. Spoon sauce over chicken and vegetables.
10. Makes 4 to 5 servings.

potatoes, green sweet pepper, onion, tapioca, chicken thighs, tomato sauce, brown sugar, worcestershire sauce, yellow mustard, garlic, salt

Taken from www.food.com/recipe/barbecue-style-chicken-for-the-slow-cooker-323242 (may not work)