Sweet Tangy Chicken

1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 broiler/fryer chicken (3 pounds), cut up and skin removed
2/3 cup ketchup
1/3 cup packed brown sugar
1 tablespoon chili powder
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons cold water

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 for 4-1/2 to 5 hours or until chicken juices run clear. Remove chicken and keep warm. Transfer cooking juices to a saucepan.

Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Makes 4 servings.