I’m always looking for simple recipes to feed my family…the kind I can literally just “throw” into the crock-pot and walk away from. After all, standing around the hot kitchen in the summer is not my idea of fun! Here’s a recipe that fits the bill…Crock-pot BBQ Chicken. It’s actually more of a concoction than a recipe since I don’t measure anything but I’ll do my best to explain what I do so you can make it for your hungry brood!
For the BBQ Sauce…you have options. Some brands I use which have no high fructose corn syrup include: Stubbs, Simple Truth Organic or Trader Joes. If there’s time, you can make your own sauce using my simple BBQ Sauce recipe.
Serve on your favorite rolls with my Potato Salad and watermelon on the side for a great summer dinner. I’ve also used hamburger buns, choosing brands without preservatives or additives. Or you can make your family’s favorite homemade rolls. The other option is to serve the chicken on top of baked or mashed potatoes with a veggie and salad. No matter how you serve Crockpot BBQ Chicken, I know your family will enjoy this simple and delicious dinner as much as mine does!
Crock-pot B-B-Q Chicken
Throw (or toss or place) 3-4 frozen boneless, skinless chicken breasts into your crock-pot. Add about 1/2 can chicken broth. Sprinkle with garlic granules, dried onions, salt and pepper. Cook on low for about 3 hours. Add some BBQ sauce and cook for another 2-3 hours or until chicken pulls apart easily with a fork. I turn mine on high for the last 1-2 hours to speed things up. How much sauce should you add, you ask? I have no idea…it really depends on your personal preference. I generally start with 1/2 cup and add more if it seems too dry! The juices from the frozen chicken blend with the sauce to help to keep it moist. Add extra sauce if you want more flavor.
-I get rolls at Harmon’s grocery story here in Utah because they don’t use hydrogenated vegetable oil or other unhealthy ingredients.
-Shred the chicken with two forks or use this simple hack: place in your kitchen aid mixer and spin until the meat is shredded.
-I put extra sauce on the side when serving.
-This recipe can also be made with pork or beef. If it’s a roast, add an additional hour of cook time. A good way to tell it’s done is if the meat is falling apart or shredding when you pull a bite off with a fork.