I went over to my friend's house this week...she's from Dallas and loves good BBQ. She's also highly picky when it comes to BBQ - it must be good! So, I was delighted when she made some BBQ chicken for dinner and even more delighted when I found out she cooked it in a crock-pot.
We ate our chicken - both wings and breasts - straight-up with corn, potato salad and slaw. I got to take a Tupperware home with me, and second day, I had it on a bun. This is a simple, well-worth-the-effort recipe.
We ate our chicken - both wings and breasts - straight-up with corn, potato salad and slaw. I got to take a Tupperware home with me, and second day, I had it on a bun. This is a simple, well-worth-the-effort recipe.
Ingredients:
6 frozen, boneless chicken breasts, halved (or a combo of breasts and wings)
1 (12 oz.) bottle of BBQ sauce
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 T. Worcestershire sauce
Place chicken in the crock-pot. In a bowl, mix the other ingredients and pour over the chicken. Cover, and cook for 4 hrs. on high or on low for 8 hrs. You can also chop up an onion and add to the chicken...or, try this recipe with ribs. Also, if you use all breasts, shred the chicken with two forks when there is 1 or 2 hrs. to go, and your shredded chicken will soak up some of the sauce.
If this was your lunch from the next day, it looks like it tastes even better the second go-round!
Day one from the crockpot was GREAT, esp. with the corn and potato salad! So easy....
This turned out great, but I should have used a BBQ sauce that we liked more. I only had some random bottle of spicy bbq sauce laying around and it wasn't our favorite. Also, next time I'll cut this recipe in half for the 2 of us...we had a ton of leftover.