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.

Recipe of the Week

BBQ Chicken Sandwich

BBQ Chicken Sandwich



Bobby Flay's lime-cumin coleslaw recipe

We didn't have the pepper or red onion and it was still good...though I'd recommend following the recipe. It make a ton!


BBQ Chicken in a slow-cooker
**I halved the recipe for 2 large chicken breasts--enough for 4 sandwiches.
--I love this recipe bcse it's easy and you can use frozen chicken!!! I cooked it on low, reviews suggested cooking on high made it too dry. If you find that during cooking it's ready to shred, then shred, cook about 1 hour more, and turn to serve/warm so it doesn't overcook.
--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.

Serve on Ciabatta bread. And if you buy them from Costco use the leftover rolls to make the overnight French toast!