September’s Secret Recipe Club challenge sent me to scour the delicious blog pages and photos belonging to Tina, at Mom’s Crazy Cooking. Not only is she a fabulous cook, she’s one of the fearless leaders that help to keep all the plates spinning at Secret Recipe Club. I had so much fun searching her recipe archives and bookmarked many, many along the way. I was specifically looking for a recipe that would utilize ingredients already in my pantry, since we are attempting to trim the grocery budget, in September. When I ran across Crockpot Barbecue Chicken, I knew my search was over. It made a tasty, easy supper served with seasoned brown rice and fresh cucumbers and tomatoes from the garden.
I cook for a large crew and we shared this meal with my daughter, son-in-law and grandkids. So, while I didn’t really change up the recipe too much, I multiplied it — meaning my ingredient proportions were significantly different, because I still only used one bottle of bbq sauce and by removing the lid from the crockpot in the last hour of cooking, I really didn’t need the broiler step from the original recipe.
- 6 lbs frozen boneless skinless chicken breasts
- 1 bottle of your family's favorite barbecue sauce
- Pour ½ of the barbecue sauce into the bottom of your crockpot.
- Place the chicken on top of the sauce.
- Pour remaining sauce over the chicken. Put a small amount of water in the bottle and shake vigorously to remove every drop of sauce from the bottle and not waste anything.
- Set crockpot on high and cook 4-6 hours. Using frozen chicken means you will probably need more time to cook the meat through. If your meat is thawed when you start, 4 hours will likely be sufficient.
- For the last hour of cooking, I removed the lid from the crockpot and allowed the sauce and chicken juices to bubble and cook down, getting thicker and making a wonderful coating that adhered well to the chicken pieces.