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
CROCKPOT MAPLE BARBECUE CHICKEN RECIPE
This Maple Barbecue Chicken Recipe is the perfect way to kick up the flavor on your chicken dinner! The sweet Maple and tangy BBQ flavors are dynamite!!
Provided by The Frugal Girls
Categories Entree
Time 3h35m
Number Of Ingredients 3
Steps:
- Cook Chicken in Crockpot on HIGH for 3 hours or LOW for 6 hours {covered}
- After 3 hours on HIGH or 6 hours on LOW, drain juices from crockpot
- In medium bowl, mix together Barbecue Sauce and Brown Sugar.
- Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done. ENJOY!!
CROCK POT MAPLE CHICKEN BREASTS
I found this recipe on www.tastycrockpotrecipes.net when I first got my crock pot. I only had four chicken breasts at the time, but it still turned out delicious. The last time I made it, I added extra because I was feeding more people. It still turned out delicious and so tender one can eat it with a fork. The maple and apple give the chicken a different flavor that makes a nice change.
Provided by Sandaidh
Categories Chicken
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine maple syrup, apple cider, cider vinegar and brown sugar in a small sauce pot and heat until sugar dissolves.
- Place chicken breasts in crock pot.
- Pour liquid over the chicken.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 201.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 82, Carbohydrate 18, Sugar 16.8, Protein 27.2
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-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.
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