It was suppose to be H O T in the ATL today.
Like, 100 degrees hot.
Now, don’t get me wrong; summer is my favorite time of year. However, I prefer to have a huge body of water and some sand within walking distance, like say maybe 10 feet.
It was definately too hot to turn on the oven to cook dinner.
Wasn’t too hot to turn it on for cupcakes, but comeon; it’s cupcakes. Enough said!
I found this recipe for slow-cooked bbq chicken and thought it would be perfect for a hot summer day.
It only takes 4 ingredients to make the bbq sauce. Of course, using pre-made bbq sauce could be considered cheating; but who cares.
The chicken was so tender and juicy after 5 hours. It shredded easily.
Slow-Cooker Barbeque Chicken
24 oz. boneless, skinless chicken breasts
3/4 cup barbeque sauce
1/4 cup reduced-fat Italian dressing
2 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. Cornstarch
2 Tbsp. low-sodium chicken broth
1. Put chicken in slow cooker. In a bowl, combine barbeque sauce, dressing, brown sugar and Worcestershire sauce. Pour over chicken. Cover and cook on low for 5 hours.
2. Remove chicken to a cutting board and shred with 2 forks. In a small bowl, mix cornstarch and chicken broth. Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated through, 5 to 10 minutes. Return chicken to cooker, stir, cover and continue cooking on low for 30-45 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.
You could also serve with a cupcake on the side…
I hope you get the opportunity to try this recipe.
Let me know what you think.