Slow Cooker Barbecue Sauce
Ingredients
- 1 can (8 oz) no-salt-added tomato sauce (8 oz) OR 1 can (14 oz) no-salt-added diced tomatoes, undrained
- 1 4-ounce can chopped Green Chilies, drained
- 3 Tbsp. Cider Vinegar
- 2 Tbsp. Honey
- 1 Tbsp. Paprika
- 1 Tbsp. Tomato Paste
- 1 Tbsp. reduced sodium Worcestershire Sauce
- 2 tsp. Dry Mustard
- 1 tsp. Mrs Dash Southwest Chipotle blend
- ½ tsp. Mrs Dash Original Blend
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 Tbsp corn starch
Instructions
- If you are using a can of diced tomatoes instead of tomato sauce, pour contents of the can into a heavy sauce pan, bring to boil, and simmer 15 minutes or until liquid is reduced by approximately ⅔.
- Add all ingredients except for onion, garlic, and corn starch to the slow cooker. Stir until well mixed. Then stir in onion, and garlic.
- Cover and cook on low for 6-7 hours.
- Mix 1 Tbsp corn starch with ¼ cup cold water. Then slowly add the corn-starch/water mixture to the hot barbecue sauce remaining in the slow cooker, stirring until thoroughly mixed.
