SLOW-COOKER BBQ CHICKEN
Of all the recipes I make in my slow cooker, this Crock-Pot BBQ chicken is my most treasured. If you enjoy your BBQ sweet with a little spice, this will be your new favorite, too. -Yvonne McKim, Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.
Nutrition Facts : Calories 179 calories, Fat 9g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 392mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
SLOW COOKER BARBEQUE CHICKEN
A little spicy barbeque chicken that simmers all day in the slow cooker. Super easy preparation.
Provided by mrs.pie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h10m
Yield 4
Number Of Ingredients 6
Steps:
- Put chicken breast halves in a slow cooker.
- Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
- Cook on Low for 4 to 6 hours.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 59.9 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 1463.9 mg, Sugar 46.4 g
SLOW-COOKED OVEN-BAKED BBQ CHICKEN
Steps:
- Gather the ingredients.
- Preheat the oven to 300 F. Line a rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
- In a nonreactive saucepan , make the sauce by combining all of the ingredients except the drumsticks: ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, mustard, Tabasco sauce, rub, and pepper. Slowly bring it to a boil over medium-high heat, stirring frequently.
- Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, about 10 to 15 minutes.
- Place chicken drumsticks into a large bowl, and pour some sauce over them. Toss the chicken in the sauce until well coated.
- Using tongs , transfer the chicken to the prepared baking sheet, leaving any remaining sauce in the bowl. Make sure the drumsticks aren't touching.
- Bake for 1 1/4 to 1 1/2 hours, basting once midway through the baking time with the remaining sauce in the bowl.
- Bake until the chicken is fully cooked through and the outside has a nice glaze. Serve hot or at room temperature and enjoy.
Nutrition Facts : Calories 528 kcal, Carbohydrate 28 g, Cholesterol 288 mg, Fiber 0 g, Protein 55 g, SaturatedFat 6 g, Sodium 968 mg, Sugar 23 g, Fat 21 g, ServingSize 15 drumsticks (8 servings), UnsaturatedFat 0 g
SLOW COOKER BARBECUE CHICKEN BREAST
A super easy recipe for barbecue chicken. You can also serve four people with this recipe, just add two more breasts and a second bottle of barbecue sauce.
Provided by Jayson Pittman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h5m
Yield 2
Number Of Ingredients 9
Steps:
- Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
- Cook on Low for 3 hours.
- Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
- Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
- Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 597.4 calories, Carbohydrate 114.1 g, Cholesterol 64.6 mg, Fat 3.6 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 0.8 g, Sodium 3465.7 mg, Sugar 86.3 g
SLOW 'N' EASY BARBECUED CHICKEN
Dreama Hughes in London, Kentucky relies on this yummy recipe often during the summer and fall when she knows she's going to be out working in the yard all day. "I just pair it with a side vegetable and salad...and supper is served! It's also delicious with pork or beef and easy to double for a crowd."
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. , Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear. , Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.
Nutrition Facts : Calories 319 calories, Fat 13g fat (6g saturated fat), Cholesterol 107mg cholesterol, Sodium 947mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein.
SLOW-SMOKED BARBECUE CHICKEN
Provided by Joe Carroll
Categories Chicken Low Fat Kid-Friendly Grill/Barbecue Low Cholesterol Cinnamon Cumin Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- First, make the dry rub:
- Combine all the ingredients except for the chicken in a resealable container, cover tightly, and shake well to combine. (Dry rub can be stored, covered, in a cool, dry place for up to 2 months.)
- If brining:
- In a stockpot, bring 1 gallon water and 1 cup dry rub to a boil, stirring until the sugar and salt are dissolved. Let the brine cool to room temperature, then transfer to a nonreactive container and refrigerate until chilled. Add the chicken to the cold brine and refrigerate for 4 to 8 hours.
- Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels, and place on the wire rack. Discard the brine. Refrigerate for 6 hours.
- If using the dry rub instead of brining:
- Put the chicken on a rimmed baking sheet and coat the chicken lightly all over with 1/2 cup dry rub (you may not need all of the rub) and set aside.
- Prep your kettle grill:
- Remove any ash and debris if the smoker has been previously used and clean the grates. Fill a chimney starter about halfway with hardwood charcoal. Loosely crumple a couple of pieces of newspaper and drizzle or spray them with vegetable oil (this helps the paper burn longer and speeds up the charcoal-lighting process). Stuff the paper into the chimney's lower chamber place the chimney on the smoker's top grate, and light it. Let the charcoal burn until the coals are glowing red and coated in gray ash, about 15 minutes. Put on a pair of heavy-duty fireproof gloves and carefully dump the charcoal into one side of the grill-over the bottom air vent if your grill has one-leaving the other half free of coals. Place a disposable aluminum tray on the other side to use as a drip pan.
- Place a few hardwood chunks or a foil packet of wood chips over the coals. Add the top grate and put your meat over the drip pan. Cover the grill, placing the air vents in the lid over the meat. Open both vents about halfway.
- Place the chicken in the smoker and smoke, maintaining a smoker temperature of between 200° and 225°F, replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into the center of a leg registers 165°F, 3 to 5 hours. Transfer the chicken to a cutting board and let rest for 10 minutes.
- At this point, you can cut the chicken into quarters or tear the meat into shreds to make pulled chicken. Or, if you want extra-crispy skin, you can briefly roast the chicken in a 450°F oven, or prepare a grill with hot and cool sides, put the chicken over the cool side, cover the grill, and cook for 5 to 10 minutes.
SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY
Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken breasts in the bottom of the slow cooker.
- Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
- Cover, and cook on high for 3 hours or on low for 6 hours.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
- Shred the chicken breasts with 2 forks in the slow cooker.
- Serve on a burger bun with slaw.
- Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams
SLOW COOKER BBQ CHICKEN
Works with any cut of meat, but recipe listed is for chicken. Two-pound cuts work best. Given to me from my aunt!
Provided by SHELDAWG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h35m
Yield 8
Number Of Ingredients 11
Steps:
- Place the chicken breasts into the bottom of a slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended.
- Pour the sauce over the chicken, set the cooker to Low, and cook for 6 hours. Shred the chicken with two forks, and cook for 30 more minutes. Serve the chicken and sauce spooned into the sandwich rolls.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 90 g, Cholesterol 58.5 mg, Fat 9.5 g, Fiber 3.9 g, Protein 34.2 g, SaturatedFat 2.3 g, Sodium 1233.6 mg, Sugar 24 g
SLOW COOKER BBQ CHICKEN
Tender fall apart chicken. I found this recipe at Pinchin Your Pennies. I loved the flavor of this chicken. When I made this chicken I used bone-in chicken quarters. I cooked my chicken for 8 hours and when I removed it from the crockpot the meat just fell off the bone.
Provided by internetnut
Categories Lunch/Snacks
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients (except chicken) in slow cooker.
- Add the chicken, coating each piece in sauce.
- Cook on high for four hours.
- Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat.
- Serve on toasted buns.
SLOW COOKER BBQ CHICKEN THIGHS
A taste of the South is what you'll get when you toss BBQ flavors into the slow cooker with Tyson® Boneless Skinless Thighs. An easy-to-make meal with melt-in-your-mouth tenderness.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips
Time 5h5m
Yield 8
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper and place in a slow cooker.
- Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat.
- Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 26 g, Cholesterol 129.4 mg, Fat 8.8 g, Fiber 0.3 g, Protein 23.7 g, SaturatedFat 2.3 g, Sodium 777.3 mg, Sugar 21.1 g
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