Happy 4th of July, fellow Americans!
I wish I had a fancy red, white, and blue recipe to share, but I haven't actually made one. Later I'm just going to do a pudding pie (just Jell-O in a pie crust, like on the Jell-O pudding package) and decorate it with strawberries and blueberries. My sister, however, apparently went crazy with the red, white and blue. Today is also her birthday. I'll try to take a picture of the craziness to share.
BBQ and 4th of July do go together, but on the 4th, you have to do it on a grill.
Boneless skinless chicken breasts, BBQ sauce, vinegar, red pepper flakes, brown sugar, garlic powder
Mix BBQ sauce, vinegar, red pepper flakes, brown sugar, and garlic powder. I wanted to make sure none of the BBQ sauce went to waste, so I was scraping it out with a knife. Hence, the drips down the side of the bowl.
Place chicken in slow cooker. I used six tenderloins.
Pour sauce over the chicken.
Cook on low. Instructions say 4-6 hours. I cooked on low for 2 and then switched to warm for 2 and a half. The first time I made this, the chicken was dry (I kept it on low for the full 4 hours). As usual, know your slow cooker. And yes, that looks pretty gross.
Slow Cooker BBQ Chicken
4-6 pieces boneless skinless chicken breast tenderloins (can be frozen)
1 bottle BBQ sauce (I used Jack Daniel's Honey Smokehouse - 19 oz bottle)
1/4 c vinegar (I used apple cider vinegar just because)
1 t red pepper flakes
1/4 c brown sugar (I used dark brown)
1/2 - 1 t garlic powder (I did about 3/4 t)
1. Mix BBQ sauce with vinegar, red pepper flakes, brown sugar, and garlic powder.
2. Place chicken in slow cooker.
3. Pour sauce over it.
4. Cook on LOW for 2 hours and WARM for 2.5. Or until breasts are tender.
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Review:
I did figure out the calorie content for this (approximately), based on the ingredients I used. 179 calories for 2 tenders!
The cook time I used definitely kept the chicken moist (and fully cooked it). It was perfect this way.
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