Nutrition per serving may change if servings are adjusted.
½ cup tomato sauce
2 tablespoons jalapeño pepper jelly
2 tablespoons lime or lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon brown sugar
1 teaspoon ground cumin
¼ to ½ teaspoon crushed red pepper
8 to 10 chicken thighs and/or drumsticks, skinned (2 to 2½ pounds)
4 to 5 slices whole grain bread (optional)
In a 3- ½- or 4-quart slow cooker combine tomato sauce, jelly, lime (or lemon) juice, tapioca, brown sugar, cumin, and red pepper. Place chicken pieces, meaty-side down, on sauce mixture.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3- ½ hours. Serve with bread if desired.
Tips: For easy cleanup, line your slow cooker with a disposable slow-cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.