Crock Pot BBQ Chicken
This is a simple recipe, but quite tasty. You can make your own barbecue sauce if you’re feeling adventuresome or just use commercial preparations like I did.
- One pound (roughly) boneless, skinless chicken breasts or cutlets (about 500 g), cut into large pieces
- One third bottle (approximately 4 ounces) of Kraft Original BBQ Sauce
- One 28 ounce bottle to Sweet Baby Ray’s Original BBQ Sauce
- One medium white onion
- Three Tbsp Yellow mustard
- (optional) Three Tbsp Dark maple syrup
- (optional) Vlasic mild banana pepper rings
Slice the onion finely (roughly 1–2 mm thick) and spread the pieces out on the bottom of your slow cooker. Turn the cooker on low. Add maple syrup, mustard, and Kraft barbecue sauce. Note: use whatever flavor and brand of barbecue sauce you like; you’re aiming for enough sauce to completely cover all the other ingredients and stay liquid through the cooking process. Add chicken pieces. Pour remaining barbecue sauce over the top, cover, and let cook for six to eight hours. Add liquid if the sauce gets too thick or looks like it’s burning.
This dish should make enough BBQ chicken and onions for six to eight generous servings. I like to use hearty whole wheat buns and sometimes add mild banana pepper rings for a little extra zing. Each serving should be roughly 350 kCal, depending on the richness of the barbecue sauce you use.