Monday, March 26, 2012

BBQ Slow Cooker {frozen} Chicken

This recipe is soooo simple. I love it mainly because I can throw in frozen chicken, leave it and not worry about dinner that night. And it tastes great! Coupled with some coleslaw and baked beans, serve over a baked potato or even rice, this is a great recipe your whole family will love. Seriously. Bobby Flay's coleslaw is a nice, tangy addition to any shredded chicken or pork sandwich. We made it for our Super Bowl party this year too, and it was a big hit. 



BBQ Chicken, Slow Cooker style
Recipe from allrecipes
Yield: Serves 6-8

--6 frozen skinless, boneless chicken breast halves
--1 (12 ounce) bottle barbecue sauce (NOT cheap BBQ sauce, we prefer Sweet Baby Ray's)
--1/2 cup Italian salad dressing **
--1/4 cup brown sugar
--2 tablespoons Worcestershire sauce

**I did not have Italian dressing so I just added about 1/4 cup olive oil, couple tablespoons red-wine vinegar, some Mrs. Dash, 1/8 tsp smoked paprika, salt, and some garlic powder.

Throw all ingredients, except chicken, into a small bowl. Whisk together. Set aside. Add chicken to the crock pot. Pour sauce over chicken. Cook for 6-8 hours on LOW. If you have less time, cook 3-5 hours on high. Or start on high, for 2 hours and then reduce to low and cook for 3-4 more. The chicken must be 165 degrees to be safe to eat. Once meat is cooked, remove lid and shred chicken, using two forks and tearing. Keep crock-pot on warm or serve until ready to eat. Serve over rice, baked potato or ciabata roll or hamburger bun with coleslaw.

Bobby Flay's Lime-Cumin Coleslaw
Yield: 8 servings

Ingredients

  • 1/3 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • Few dashes Bobby Flay's Hot Sauce, or your favorite
  • 1/2 cup olive oil

  • Place all ingredients in a blender and blend until smooth. Set aside. 
Then prepare:
  • 3 carrots, peeled and shredded
  • 1 medium head green cabbage, shredded
  • 1 red bell pepper, julienned or chopped
  • 1 red onion, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • Salt and pepper
Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste. Cover and chill. Best if served chilled.
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