Simple 3 Step Slow Cooker Tangy Chicken With Heinz 57 Sauce Recipes

Steps:

• Wash, and dry chicken quarters with paper towels and place in large slow cooker.
• In a large saucepan, combine butter, 57 sauce, and stewed tomatoes. Heat just until butter melts, and ingredients mix well. Pour over chicken.
• Cover aand cook on low for 5-6 hours.

Steps:

• Grill chicken until cooked through (12 to 15 minutes for breasts, 25 to 35 minutes for thighs)brushing with sauce the last 5 minutes.
• For sauce, combine 57 Sauce and remaining ingredients.
• Divide sauce in half. Brush chicken often with one half of sauce during last 5 minutes of cooking time.
• Serve chicken with remaining sauce for dipping. Makes about 1 1/2 cups of sauce.

Steps:

• In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
• Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
• Cover, and cook on Low for 8 to 9 hours.

Steps:

• In a small bowl combine all ingredients except chicken and blend well.
• Coat a medium skillet with cooking spray or 1 tbs oil and bring to medium heat. Lighlty brown chicken on both sides, cover with sauce mixture. Reduce heat to medium low and simmer 25 or until fully cooked. Turn chicken once while cooking.

Steps:

• Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
• Keep chilled.

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

Steps:

• 1. Brown chicken pieces in butter (I add a little olive oil to the pan also). Drain fat (I don't).
• 2. Combine the Heinz 57 sauce with the water or wine and mix up good.
• 3. Pour over the chicken, cover and simmer about 40 to 45 minutes til done. After half of the time I turn the chicken pieces over.
• 4. Remove cover and simmer additional 10 minutes.

Steps:

• Mix together the Heinz 57 and the honey.
• Grill the chicken over medium heat for 4-6 minutes.
• Brush both sides with sauce mixture, turn over and grill for an additional 4-6 minutes or until the chicken is no longer pink.
• Use any extra sauce for dipping.

Steps:

• Combine raisins and first 1 1/2 cups of water in a blender and purée.
• In a large pot, combine white vinegar, malt vinegar, tomato paste, second 1 1/2 cups of water, sugar, apple juice, salt, vegetable oil, lemon juice, onion powder, garlic powder, turmeric, cayenne, and celery seed, and add puréed raisin mixture. Stir to blend.
• Bring mixture to a boil, then reduce heat to a low simmer. Simmer (uncovered) for 45 - 60 minutes or until very thick. Stir frequently to avoid burning.
• Add malt vinegar and prepared mustard to mixture. Return to a simmer and simmer uncovered until thick, or volume has reduced by 1/3. (20 - 30 minutes). Simmering too long will reduce the zing. One large deep pot will take longer to reduce the mixture than a small pot, use a smaller pot and reduce mixture in batches if necessary.
• Ladle hot mixture into hot sterilized sealable bottles and seal. Allow bottles to cool. Store in cupboard.
• Keep indefinitely. Refrigerate after opening.