Slow Cooker Tangy Heinz 57 Sauce Chicken 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:

• 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:

• 1. Spray the liner of a 4-5 quart slow cooker w/ olive oil cooking spray. You can either cook the chicken w/ the skin on or off, I cook them w/ the skin and take the skin off when done cooking. It keeps the chicken very moist.
• 2. Pat chicken dry w/ paper towels and sprinkle w/ salt, pepper & Italian herb mix. Place chicken in slow cooker.
• 3. In medium sized bowl, whisk together remaining ingredients. Pour sauce over chicken. Set the cooker on low for 6 hrs. You can cook at high for 4 hrs but I find the meat falls right off the bone if cooked on low. Do NOT open and stir, just let it cook. You can serve this over rice, noodles, mashed potatoes or whatever you like. Just spoon some of the sauce over the chicken & watch people lick their fingers w/ smiles on their faces!

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. Saute chicken slowly in butter for approx. 10 minutes. on low/med heat in skillet. Remove when done and set aside. In bowl, Mix cornstarch and orange juice. Add honey and Heinz 57 sauce. Pour into skillet and stir till thick. Place chicken in skillet. Heat through. Serve over rice.

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker. , Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat. , Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.

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:

• Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.

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.