SLOW COOKER BBQ CHICKEN or PORK

Oh what do you do in the summertime . . . When it’s supposed to be hot?

On the 4th of July, we practically needed our winter coats!

Just pretend it’s too warm to heat up the kitchen.

Option #1 – Grill

Option #2 – Slow Cooker or Crock Pot

This is a quick, simple and delicious way to prepare Chicken. You can serve it on Hoagie Rolls, over a bed of steamed rice or with a salad and veggie on the side.  It is fall apart tender every time.

Read Please:  Every slow cooker is different. My slow cooker has vents in the lid, which allow for steam to escape. This might be what makes my sauce thicken nicely. If you need a thicker sauce, simply turn the heat up on the slow cooker, or remove the lid so that the steam can evaporate. Hopefully this tip will help.

EASY SLOW COOKER BBQ CHICKEN BREASTS

Ingredients

• 6 skinless, boneless chicken breast halfs or 12 to 15 chicken tenders
• 1 (12 ounce) bottle barbeque sauce
• I like Sweet Baby Ray’s or Sweet and Sassy Famous Daves
• 1/2 cup Italian salad dressing plus 2 Tablespoons
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1 tablespoons Worcestershire sauce
• Salt & Pepper to taste

Directions

1. Clean and wash chicken thoroughly. Place frozen or thawed chicken in a slow cooker. Cover chicken with chicken broth and 1/2 cup Italian Salad Dressing.  Cover, and cook chicken in broth until chicken breasts or tenders are almost done, but not quite. (Breasts take longer). They will continue cooking after you add the BBQ Sauce.
2. In a bowl, mix the barbeque sauce, 2 Tablespoons Italian salad dressing, brown sugar, and Worcestershire sauce, salt & pepper to taste.  Pour over the chicken.
3. Cover, and cook on low for about 1 hour or until chicken is fork tender and pulls apart easily.  Serve as whole breasts, or shred for Sandwiches, or put over steamed rice.

HINT:  **Each Slow Cooker cooks differently.  Chicken tenders cook quickly, and breasts require a longer cooking time.  When the breasts are almost fork tender, I pour the sauce over the top, cover again, and simmer slowly in the slow cooker until the meat is fall apart tender.  Cooking the chicken in the broth and italian dressing at the start ensures that the chicken will be juicy and tender.  Over cooking the breasts is what makes chicken tough!

*If I’m in a huge hurry, and can’t be home to add the sauce, simply put the frozen breasts or tenders in the slow cooker, then top with all the sauce ingredients . . . including the chicken broth, then cover and cook for 4 to 6 hours on low heat.  Before serving, turn the heat to high, and crack the lid slightly, so that the steam and be released and the sauce can thicken a bit more.

Read Please:  Every slow cooker is different. My slow cooker has vents in the lid, which allow for steam to escape. This might be what makes my sauce thicken nicely. If you need a thicker sauce, simply turn the heat up on the slow cooker, or remove the lid so that the steam can evaporate. Hopefully this tip will help.

*You can also do a pork roast with this same sauce.  Brown a pork roast on both sides, and then place in a slow cooker.  I cover my pork roast with 1 pkg. of au ju, and enough water so that only about 2 inches of the roast are out of the water.  Cook on high for 5 to 8 hours until roast is fork tender.  Remove the roast and slice or shred.  Pour juice from the slow cooker and save to dip bbq pork sandwiches in, or discard.  Put the meat back into the slow cooker. Mix BBQ sauce (usually double this for a big roast), and pour over the top of the slices or shredded pork.  Mix until well combined.  Cover again and continue cooking until sauce has had a bit of time to thicken and the flavors can blend together.  YUM!