EASY CROCKPOT BBQ CHICKEN

 Some days.

Yes . . . some days are over the top hectic.

This recipe is for those some days.

It just doesn’t get easier than this.

I’m still trying to take care of the ever producing garden, and knee deep in bottling SALSA.  This chicken was tender and delicious.  I used 1 tsp of Red pepper flakes, and thought it was perfect.  My husband thought it was a bit hot, so be careful before you dump too much in.  You can use your favorite BBQ sauce, but the Sweet Baby Ray’s was really good.  The extra vinegar helps tenderize the chicken . . . and it was.  The key:  I turned my Crock pot to the very lowest heat possible, and let it cook until the chicken was fall apart tender.  Once the chicken was perfect, I raised the heat and took the lid off for about 15 minutes.  This will help thicken the sauce if needed.  Perfect for those crazy days! We had yummy shredded BBQ Chicken Sandwiches on Crusty Rolls the next night. The BBQ chicken would also be delicious on Soft flour tortillas or even on top of a Cheesy pizza.

FYI:  Just in case any of you out there are planning to make SALSA, there really is a delicious easy, perfect, time saving way.  My friend and neighbor clued me in on Mrs. Wages Salsa.  So Darn easy.  All you need is the tomatoes, and a Mrs. Wages Salsa mix (found at Walmart), a water Canner or freezer and you can make yummy salsa.  My Salsa recipe is my Mother in Laws, and we love it, however it requires lots of pepper chopping and seeding.  Mrs Wages comes in Mild, Medium or hot, and all the hard work has been done for you.  You simply add the package to your prepared tomatoes, simmer on the stove, bottle it, process in your water canner and you have delicious SALSA.  You can also freeze the Salsa instead of bottling it. Try it . . .it’s really good!

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Easy Crockpot Barbecue Chicken
adapted from here

4-6 pieces boneless skinless chicken breasts (i threw them in frozen… even easier!)
1 full bottle of BBQ sauce (I used sweet baby ray’s)
1/4 c vinegar
1/2 to 1 tsp. red pepper flakes
1/4 cup packed brown sugar
1/2 – 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. place chicken in Crockpot. Pour sauce over it and cook on LOW for 4-6 hours.

*Note:  I washed and trimmed my almost frozen, chicken breasts and through them in the Crockpot. Pour the sauce over the top, and stir every now and them.  Simple! The key to very tender chicken, is LOW heat & SLOW cooking.  Delicious served as is, or shredded for BBQ Chicken sandwiches the next night!

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  • Katrina @ Warm Vanilla Sugar - September 15, 2011 - 5:58 pm

    Gotta love easy recipes like this!ReplyCancel

  • Sidney Rossberg - September 24, 2011 - 4:58 pm

    Hi Jonna!

    I love your recipes. I love your pictures! Even the perfect pictures that you have replaced with more perfect pictures!

    Surely you have a published cookbook with all of this work! Where can I get it?

    Thanks,
    SidneyReplyCancel

  • Courtney - October 1, 2011 - 6:59 pm

    Thanks for the tasty recipe! I linked to it on my blog, http://ncbullington.blogspot.com/! I feature healthy fairly easy meals and a few crafty things, come check it out sometime.ReplyCancel

  • Leslie Edrington - October 7, 2011 - 3:56 pm

    You are right. This really is a great and super simple barbeque chicken. We loved it. Thanks for sharing.ReplyCancel

  • Jackie W. - October 24, 2011 - 2:23 pm

    I tried this last night and my chicken was so dry! I did exactly as you did, thawed my chicken almost completely, and added all the ingredients. The only thing I did differently was add ground red pepper since I didn’t have red pepper flakes. I cooked it on low for around 5 hours. Do you think I cooked it too long? I stirred it a few times during cooking like you said. IT was very dry and in some spots burned (I even used a crock pot liner)… any tips on how to make it come out like yours, it looks so yummy!!ReplyCancel

    • Jonna - October 24, 2011 - 6:17 pm

      Hi Jackie,
      The only thing I can figure, is that the chicken was cooked too long. Every crockpot, or slowcooker is so very different. I have 3 of them, and each one cooks entirely different.
      I always have to be very careful with one of mine, because it’s gets a lot hotter and cooks much quicker than the others. Also….If the lid of the slow cooker has vents, this will make a difference with the sauce. If steam is able to release from the lid, it will make your sauce thicker. If the sauce is too runny, you will need to allow steam to escape for a bit. Your chicken might have been thinner than my pieces as well. I always just do the fork test…if it falls apart easily, it’s done. I hope this helps….good luck.
      JonnaReplyCancel

  • Amy - April 3, 2012 - 1:25 pm

    Do you use one of the big SBR Bottles or the normal size?ReplyCancel

    • Jonna - April 3, 2012 - 9:31 pm

      Hi Amy,
      I use the normal size bottle.
      JonnaReplyCancel

  • Tammy Wells - February 10, 2014 - 6:31 pm

    How can I get these recipes on my Facebook.ReplyCancel

  • Louise Burton - March 9, 2014 - 6:59 pm

    I am cooking barbecue hot wing in my crock pot i followed the recipe from the web site I believe it may be too thick what liquid could I add to itReplyCancel

    • Get Off Your Butt and BAKE - March 9, 2014 - 7:17 pm

      Hi Louise,

      I would add chicken broth, extra BBQ sauce, possibly pineapple juice or even some apricot preserves.
      Sometimes even water will suffice just fine, if the sauce is strong flavored!

      JonnaReplyCancel