Barbecue Style Chicken-Crockpot

I got this WONDERFUL recipe from the Better Homes and Gardens Low-Carb recipe book. 2 medium unpeeled potatoes, cut into 1/2-inch pieces (I used red potatoes) 1 large green sweet pepper, cut into strips (I don't like green peppers, so I used red and yellow) 1 medium onion, sliced (I use the small frozen onion balls from ore-ida) 1 tablespoon quick-cooking tapioca 2 lbs chicken thighs or drumsticks, skinned (I used skinless/boneless thighs and only used a 1.45 lb package-w/o bones, it's actually more anyway) 1 8-oz can tomato sauce 2 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda) 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 clove garlic, minced (I used the kind in a jar) 1/4 teaspoon salt 1. In a 3 1/2 or 4 qt slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of vegies. For sauce, in a small bowl stir together tomato sauce, sugar substitute, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken. 2. Cover and cook on lo for 10-12 hours or high for 5-6 hours 3. Transfer chicken and vegies to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegies. (I just served from the pot, didn't do this step...there's really not much fat) Nutrition Facts per serving: 259 calories, 5 g total fat, 1 gram sat. fat, 107 mg chol, 668 mg sodium, 25 g carb, 3 g fiber, 29 g protein. Ok...so the carbs aren't as low as you might want, but look at the protein. It's really good. Try it. Also, none of us eat a true serving of anything...it makes 4-5 servings. So for us it would make at least 10 or more servings.

I would skip the potatoes and tapioca...

This sounds absolutely yummy -- thanks for sharing! -Marcie