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Tangy and Sweet Crock Pot Barbecue Chicken Recipe
Another Week, Not Just Another Chicken Dinner
My husband has taken over the grocery list-making duties, which we do each week before heading to the store. Planning ahead for what we'll make from Sunday through Saturday, especially for dinner, has reduced the stagnant edible clutter in our kitchen cabinets and refrigerator--the random "what can we do with this?" ingredients--and in turn lowered our food costs quite a bit.
To this end, Jeremy searches our hand-me-down recipe scrapbooks, the internet, and his culinarily creative mind for recipes, trying to keep us from getting bored with the same old, same old. Coming up with new and tasty ways to prepare chicken is pretty much a weekly challenge, since that's almost always one of our bases.
Now and then, he comes up with a recipe that we end up liking so much we don't mind resurrecting it more often than others, and this tangy and sweet slow-cooker twist on otherwise basic barbecue chicken is one of them, which he originally found on AllRecipes.com.
One reason I like this recipe is because it comes out great without really having to measure the ingredients, and I'm a notoriously impatient cook. And while you can bake this chicken (we tried it,) or marinate the chicken in the sauce and then grill, I prefer the ease of the slow cooker and the resulting tenderness of the chicken, which can be shredded and served on a bun.
This dish is also excellent served over rice.
Cutting down on carbs? No problem; it's tasty enough to stand on its own with a veggie on the side as pictured above.
- Boneless, skinless thawed chicken breasts (6)
- Brown sugar, 1/4 cup
- Worcestershire sauce, 2 tbsp
- Italian dressing, 1/2 cup
- A bottle of your favorite barbecue sauce (We like Bill Johnson's mesquite.)
- Super simple. Just mix up the barbecue and Worcestershire sauces, dressing, and brown sugar and pour over the thawed chicken.
- Feel free to follow the measurements or throw caution to the wind and toss some of each in.
- Cook on low setting for 6 hours.
- ** The original recipe calls for frozen chicken cooked on High for 3-4 hours or 6-8 hours on Low, but we prefer to use thawed.
© 2013 Deb Kingsbury