Cakes made with banana, carrot, and spice go particularly well with this frosting. The butter has a rich, nutty flavor when it is browned. To achieve the correct consistency, you can need a little bit more or a little bit less sugar, like with many buttercreams.
| Prep Time: | 25 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- cooking spray
- 3 cups canned tomato sauce
- 1 ½ cups ketchup
- 6 tablespoons brown sugar
- 6 tablespoons cider vinegar
- ¼ cup Sriracha sauce, or to taste
- 2 tablespoons garlic powder, or to taste
- 1 pinch red pepper flakes, or to taste
- 1 (4 pound) whole chicken
Instructions
- Spray a large slow cooker with cooking spray. Add tomato sauce, ketchup, brown sugar, cider vinegar, Sriracha, garlic powder, and pepper flakes; stir until well combined.
- Clean the chicken and tie the legs. Add to the slow cooker and turn several times to coat in the sauce.
- Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours. If possible, use a ladle to pour sauce over chicken every now and again to keep it moist. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot. Shred meat into a bowl and remove/discard all bones. Put chicken back into the slow cooker and stir to combine with the sauce.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 1014 mg |
| Sugars | 20 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I was intrigued by this recipe, more so the sauce. I subbed 4lbs of chicken thighs for the whole chicken but otherwise, I made the recipe as written. It was drowning in (watery) sauce. Overall it was okay, just not my family’s favorite.