BBQ-Style Chicken

2 medium unpeeled potatoes, cut into 1/2 inch pieces
1 large green sweet pepper, cut into strips (I use about 1/2 a bag of frozen diced peppers)
1 medium onion, sliced
1 Tbsp quick-cooing tapioca (must be quick)
2 lb chicken thighs or drumsticks, skinned and fat removed
1 8 oz can tomato sauce
2 Tbsp packed brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp yellow mustard
1 clove garlic, minced
1/4 tsp salt

In a 3 1/2 to 4 qt slow cooker, place the potatoes, sweet pepper, & onion. Sprinkle tapioca
over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl
stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, & salt.
Pour sauce over chicken.

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.

Transfer chicken & vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken & vegetables.

Makes 4-5 servings.