Monday, February 24, 2014
Spinster Food: Crock Pot BBQ Chicken
For a long time I just ate freezer meals and pop tarts from paper towels. Pop Tarts aren't gluten free, though, and cooking for myself offers a bunch more variety.
A couple months ago, my mom helped me pick out a crock pot (or "slow cooker," if you're fancy), and with the help of crock pot liners, my kitchen and freezer are a whole new world.
Today I want to share one of the recipes I found online at Get Off Your Butt and Bake. Below, you'll find my take on the recipe with just a few adjustments.
What you'll need:
5 to 6 chicken breasts (I like to use fresh, but if you use frozen, thaw them.)
1 (18 oz) Bottle Sweet Baby Ray's BBQ Sauce
2 Tablespoons Apple Cider Vinegar
1/2 Cup Brown Sugar
1/2 Teaspoon Garlic Powder
What to do:
1. Mix all the ingredients together in a bowl, except the chicken.
2. Lay Chicken Breasts along the bottom of crock pot. (Use a liner. It will make your life so much better.)
3. Pour the mixture of sauce over the chicken, and take a spoon to make sure all the chicken breasts are fully coated.
4. Cook in the crock pot for 6 hours on low. At the sixth hour, shred the chicken with a fork and stir to get the sauce all over all the chicken. Leave in the pot on warm for a 30 minutes to an hour more.
5. (Special Spinster Instruction) Take out one serving for your dinner, and portion out the rest into separate servings and freeze so any time you need some barbecue chicken, you can just microwave it.