You know what’s awesome? Food cooking itself… and it turning out amazing!
Dear slow cooker, you are the lazy man’s saving grace in the kitchen. Nothing rivals your “set it and forget it” cooking style, and I am making it a goal in my life to abuse your simplicity… starting with Crockpot BBQ Chicken.
The only problem with the slow cooker: no cooking process equals no pictures. Just take one of these instead.
So, I got this recipe from allrecipes and didn’t bother changing much (since everyone there loved it… I agree with them).
I forgot to thaw my chicken out last night and even though the recipe called for it, I wasn’t sure how it would turn out putting frozen chicken in the pot, but I did it anyway. I mixed the BBQ sauce (Jack Daniels of the brown sugar variety), italian salad dressing, and brown sugar then added that mixture to the crockpot.
Fast forward three hours, the chicken is cooked and the sauce looks watery… I shredded the chicken, added it back to the crockpot, and then took the lid off and let it cook down. One hour later it was right on the money.
I topped it with a simple coleslaw and served it on a toasted roll.
I was very happy with the end result, but there are a few changes I would make for next time.
- Add onions to the crockpot while it is cooking.
- Use half of the BBQ sauce for the cooking process then add the other half after the shred.
- Enhance the sauce with some liquid smoke and/or other goodies.
Almost hands free barbecue chicken sandwich. Chicken smothered in your favorite BBQ sauce, topped with coleslaw, and served on a toasted bun.
Put chicken in crockpot.
Mix BBQ sauce, italian dressing, and brown sugar. Pour over the top of chicken (also add a chopped onion if desired).
Cook for 3 hours on high or 6 to 7 hours on low.
Shred the chicken and then return to pot. Remove lid and continue cooking for about 1 hour to thicken sauce.
Serve on toasted bun topped with coleslaw.