Warm weather is here, which means a lot more crock pot cooking for me. I rely heavily on this cooking appliance during the dog days of summer. Not only is it great for not heating up the house, but comes in so handy for those busy days when your out enjoying the beautiful sunshine and don’t want to be tied to the kitchen. We eat a lot of salads, lightly sauteed veggies and precooked rice in the summer. These easy side dishes paired with the main course that’s cooked in the crock pot make meal time a breeze.
I like serving Coleslaw with these yummy sandwiches, which I make in the morning after I get the chicken going in the crock pot. That way it has a chance for the flavors to blend as it sits in the fridge all day. This recipe does take a bit more prep work because of using chicken leg quarters, which I think are more flavorful, as well as economical, but you can certainly use boneless, skinless chicken breast if you’d like. Just increase chicken pieces to six and cook on low heat instead of high, then all you have to do is shred the chicken with two forks.
I used a 4 quart crock pot with this recipe.
Ingredients
- 4 chicken leg quarters
- 1 tablespoon dry, minced onion
- 2 cups ketchup
- 1/3 cup packed brown sugar
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon liquid smoke
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon chili powder
- salt to taste
- Rolls for serving (use gluten free buns to make this dish GF)
Directions
- Rinse leg quarters and place in the crock pot. Sprinkle minced onion over the top of the chicken. Place top on crock pot and cook on HIGH for 5 hours.
- Remove the chicken and set aside to cool a bit. {Pour broth into a heat safe container and reserve for future use. Store in the fridge for up to 2 days, or freeze for longer storage. It makes the most flavorful rice and mashed potatoes, and can also be used to saute veggies}.
- While chicken is cooling, place the ketchup, brown sugar, garlic, worcestershire sauce, liquid smoke, dry mustard and chili powder in a medium saucepan and bring to a simmer. Add salt to taste if desired. The sauce is so flavorful that I usually don't add any. Set aside.
- Shred the chicken, being careful as it will still be pretty warm. Return the shredded chicken to the crock pot, along with the bbq sauce and stir.
- Cover and continue cooking on HIGH for 10 minutes. Serve chicken piled onto rolls.
Notes
This flavorful sauce can also be used on grilled meats cooked on the bbq.
 |
april
Latest posts by april (see all)
- Friday Frenzy: One Party ~ Three Blogs 4/18 - April 17, 2014
- Spring Fruits and Vegetables - What’s In Season - April 16, 2014
- Mom, What’s For Supper? Weekly Grain-Free Menu Plan 4/14 - April 14, 2014
