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Slow Cooker Recipe
Quickie Barbecued Chicken
At The Good Cooking Store, we mainly sell kitchen gadgets and cookware. However, we also offer some locally made food products. Of course, we’re lucky enough to try the new products that our suppliers bring us.
Recently a local chef brought us his new barbecue sauce. We love to cook around here, so we found the recipe below and used the sauce to make it. We had a complete hit. Not only did we love the taste of the chicken, but we learned how truly awesome this barbecue sauce is. Right, the sauce is called “Awesome in a Jar!” You’ll be hearing more about it soon. Meanwhile, here’s the recipe we tried.
Quickie Barbecued Chicken
Fix-It and Forget-It 5-Ingredient Favorites, page 39
Makes 4 servings
Prep Time: 20 minutes
Cooking Time: 3-7 hours
Ideal Slow Cooker size: 4-quart
4 boneless, skinless chicken breast halves
¾ cup chicken broth
1 cup barbecue sauce
1 medium-sized onion, sliced
salt to taste
pepper to taste
1. Place all ingredients in slow cooker. Stir gently.
2. Cook on High for 3 hours, or on Low 5-6 hours, or until chicken is tender but not dry.
3. Serve the breast pieces whole, or cut up and stir through the sauce.
This is exactly the recipe I needed for this weekend! Thanks!! We are going to the flea market with friends and then they are coming over for dinner afterwards. This way dinner will be all ready when we get back!!
What sides could I make with this chicken. Going to make for my family tonight. Thank you Mary
I vote for rice and broccoli, or a salad. Frozen veg can be done up in the micro, and you can pick up rice at a Chinese restaurant if time is at a premium. Wait, I think I’m doing this today….
I buy chicken strips a lot in bulk and find them more easy to thaw and cook for my busy lifestyle. I’m wondering how I should modify the cook times when using thinner pieces of chicken (though the weight is equivalent to the chicken breasts called for). Thoughts?
I always cook my chicken from frozen. There’s even recipes in the “Fix It and Forget It” cookbook that states to leave it frozen. Just don’t cook on high. I cook all my recipes on the low setting. No need to adjust the fime. Low cooking is usually 6 to 8 hours.
I was hoping for a recipe for that barbeque sauce. Shucks.
> Yeah, why tell us how great it is, if we can’t make it!!!
Now I know what we are having Sunday at the cabin!
doubling the recipe to fit my large slow cooker and using combo of shallots and onions a tad bit smaller. easy recipe, served with corn on the cob and some texas toast.
Chrissy: I need to confess something. I cook nearly every meat in my slow cooker from frozen. If you freeze the pieces, then bag them all together, you can pull out individual strips. I do this with frozen breasts, which I buy when they are on sale. Sometimes boneless/skinless frozen thighs go on sale, too, and those simply ROCK in the slow cooker. I also put a hunk of chicken strips I froze into the cooker, along with a single frozen breast. I’ll let you know how the chunk turned out. If I or my husband have time and remember, we will give frozen-in-chunks meat a very quick stir partway through the cooking. By using frozen meat, I also stretch my cook time, which works for us,.
Some potato salad and maybe a tossed salad and your complete meal would be done and waiting for you Lisa.
Creamy coleslaw is a southern side dish staple with any BBQ
Yeah!!! Sides of coleslaw and potato salad.Yummy
Bush baked beans goes with it, and coleslaw its all good. with a sweet tea.
this sound great. know what we’ll have this weekend.love the slow cookers.have two on the deck now. one with roast,potaoesand onions the other with pinto beans.doesn’t heat my house and drives the neighbors crazy
If you have two slow cooker like I do you can make baked potatoes in the extra one and have them ready when you walk in the door. I love this just cook the potatoes on high for 4-6 hrs depending on the size of the potatoes
you use
I would like to know if you can cook frozen meat in the crock pot, w/o thawing 1st.? Saw Matilda’s & Chrissy’s post am now wondering cause I’ve always heard you can’t or shouldn’t and i want to!!! Thanks, Ladies!
Hi Loraly!
If you store meat in the freezer, be sure to thaw it safely before cooking with it:
1. In the refrigerator on the bottom shelf in a platter or deep dish.
2. In the microwave.
3. In a bowl of cold water, changing the water every 20 minutes.
Thanks for your question!
Great idea .. I’m all over this for the weekend. couldn’t have come at a better time.
I also thought you were giving a barbeque sauce recipe. So it is a bottled sauce with onion added. I like Sweet Baby Ray’s for bought sauce.
I do BBQ ribs the same way – delicious. Look forward to trying this over the weekend.
I think when they said a “Local Chef’s new BBQ sauce”…….they may have been referring to a sauce that is “Local” to the city that you live in. Living in Buffalo NY, we have many “Local Restaurant” products at our grocery stores. From spaghetti sauces, BBQ sauce, salad dressings, CHICKEN WING SAUCE (I just had to add that one for our Buffalo wings.)….etc…. Hope this helps.
We already tried this for dinner tonight. It was fantastic! Thanks!
the sauce is called awesome in a jar
Sounds like something I need for those days I have to work. Thank You.
I made this last night, it was very tasty. Next time I will use half as much chicken broth because the sauce was a little too thin for me. I used about a cup of diced Vidalia onion in the recipe and served it over white rice. Again, it was very tasty…definately a keeper!
I made this yesterday and it was fantastic! I doubled it for my hungry guys, and served with some corn and a salad. Sooo easy and tasty! It was also a recipe that I happened to have everything for already, so its a big plus when I don’t have to run to the store for anything!