Crockpot Barbecue-style Chicken I Made It

Crockpot Barbecue-style Chicken

frankieanne 10 years ago
posted by Bluewaterandsand
Crockpot Barbecue Style Chicken
Had to give credit where credit was due - again. A branch of the IMI police - the credit where credit is due police. hehe
This was good. You know, sometimes you eat something and you go "Wow, this tastes fabulous!" and sometimes you eat something and say, "OK, this is good." This was good. Nothing fantastic and I probably won't make it again. But, good. Lots more on the recipe.
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mommyluvs2cook 10 years ago said:

This does look good! I have some quick cooking tapioca in my pantry and I don't remember why I bought it. What does it do for this dish? Your picture looks SO GOOD!

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frankieanne 10 years ago said:

Oh, yeah. The tapioca! I couldn't tell that it did anything for the dish. I could see it floating around in the sauce but the sauce wasn't the consistency of bbq sauce as we know it. More of a liquidy, watery sauce. Tasty - but not thick. So, the tapioca didn't thicken it at all. And it was a brand new box, so freshness wasn't the issue.

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pointsevenout 10 years ago said:

Did you use instant tapioca?
I by no means use tapioca on a regular basis, or hardly ever. But my take on it is that it has to be added to cool liquid to adsorb some of the liquid before being heated (cooked). Then it has to be cooled for 20 minutes (and that is where the thickening happens).
If you are using regular tapioca, give it a whiz in your spice grinder to make it instant tapioca.
Being that you put the sauce in the fridge overnight it should have been nice and thick.

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frankieanne 10 years ago said:

I did use instant, pso.

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NPMarie 10 years ago said:

I like the ingredients in this recipe..mustard & brown sugar are so good together..love the pic you took as well! Wouldn't some corn starch mixed with a little cold water help to thicken the sauce? I wouldn't even think of using tapioca......
Nice review Frankieanne:-)

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pointsevenout 10 years ago said:

It concerns me that this recipe is from Kraft and the instant tapioca is not used in a manner it was designed for. I can see now why tapioca is used in pie fillings.
I agree that cornstarch or flour should be used to thicken the sauce but only after it is rescued from the crock pot. That way the sauce can be enjoyed warm.

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frankieanne 10 years ago said:

Ding, ding, ding!! We have a winner! Pso!!
I looked at the tapioca box and - you are on the right track! - the tapioca is made by Kraft!
So - Kraft got me to buy some tapioca. That I did not need.
Good job, pso. I had no idea of the correct use for tapioca. Obviously, it isn't this recipe.
:-)

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frankieanne 10 years ago said:

Oh - also forgot to mention I found this recipe using the ingredient search feature - chicken thighs, brown sugar and garlic were my ingredients.
I like using the ingredient recipe feature to see what pops up.

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mommyluvs2cook 10 years ago said:

My tapioca is made by Reese. I probably won't be using it in this recipe but plan on doing a search here to see other uses for it :)

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frankieanne 10 years ago said:

Well, pso just saved me a lot of tapioca as I had a few other slow cooker recipes bookmarked that use it as an ingredient. Maybe I'll just make some plain ol' tapioca pudding with the rest of it.
Yes, I think the cornstarch is a better idea, Marie.

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pointsevenout 8 years ago said:

I have this recipe crocking away. Didn't use the tapioca. Will whip up a glaze afterwards with the pot drippings.
Don't see that 1/4tsp of salt will do the potatoes justice, not to mention the chicken. So I eyeballed a sprinkling of seasoning on top of the works. I'm thinking I will have to add more seasoning while making the glaze.
Crockpot is quite full but I expect it to cook down. Did use 4lbs of skinless thighs because that was my store option and I didn't feel like freezing the rest. Was going to take the bone out but got lazy. Plus an extra potato on top.
Did notice on the pics there was not a potato skin in sight. Also the authors drumsticks still had skin-on despite directions to remove any skin and trim excess fat.
See you back this afternoon for results.

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frankieanne 8 years ago said:

Even after reading back on this discussion, I do not remember this dish at all. Nope. Nothing.
I hope it is more memorable for you, pso. I'll check back later.

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pointsevenout 8 years ago said:

Nothing extra super special about this recipe. It's quick and easy and delicious just the same.
Didn't use any tapioca. There sure is a lot of liquid left over for only using 1c of tomato sauce. I agree that there is no barbecue flavor.
I don't have a problem making this again. Additional seasoning is recommended. A rub for the chicken would be nice.
Didn't make the glaze.
Interesting that no one else bookmarked this recipe in over a year since this recipe was made by FA.
Took 7hours on LO for 175F internal chicken temperature.

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