adapted from stick a fork in it
Ingredients:
4-6 skinless chicken breasts (boneless or not, your preference)
1 bottle of your favorite barbecue sauce
4-6 skinless chicken breasts (boneless or not, your preference)
1 bottle of your favorite barbecue sauce
(we enjoy Sweet Baby Ray's Honey Barbecue)
2 tablespoons vinegar
1/2 - 1 tsp. red pepper flakes (up to you on how much of a kick you want)
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
1/2 - 1 tsp. red pepper flakes (up to you on how much of a kick you want)
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
Directions:
In a small bowl, mix together the barbecue sauce, vinegar, red pepper flakes, brown sugar and garlic powder. Place chicken in your slow cooker. Pour the sauce mixture over it and cook on LOW for 4-6 hours. When finished the chicken should be fall-apart tender.
In a small bowl, mix together the barbecue sauce, vinegar, red pepper flakes, brown sugar and garlic powder. Place chicken in your slow cooker. Pour the sauce mixture over it and cook on LOW for 4-6 hours. When finished the chicken should be fall-apart tender.
This barbecue chicken is fabulous shredded and served over cornbread or better yet...THESE!!!
Notes:
The original recipe calls for 1/2 cup of vinegar(!) and even using 1/4 cup makes the sauce too tangy and liquidy for us. But, if you'd like to add more vinegar to your sauce, feel free!
I don't always use the whole bottle of barbecue sauce. Just depends on how many pieces of chicken I plan to use. I'll use whatever chicken I have on hand which is usually fresh split chicken breasts on the bone.
They're so much more economical than buying boneless skinless breasts and tenders.
And once the chicken is done cooking it falls right off the bone anyway!
I usually shred our chicken and let it soak up the sauce for the last 30 minutes or so of cooking.
It goes a long way! I've also halved the recipe and used just two split chicken breasts and it feeds our family of four and we'll still have leftovers which are great in quesadillas or a sandwich if you don't have any cheddar and herb biscuits left over.
You know how much we LOVE this recipe! I hadn't thought about serving it with cornbread though. Good idea!
ReplyDeleteThank you for providing this new wife with tasty and easy recipes to try. My husband thanks you as well. ;) This BBQ chicken recipe was one of your first recipes we tried... and loved! We've also made cottage cheese bread, yogurt, granola, and stuffed crust pizza. We look forward to trying the Rio chicken, cheesy buffalo chicken dip, and perfect apple muffins in the near future!
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