For the last few weeks, Mack and I have been cooking less on weeknights, and cooking more on weekends. We’ve been making one or two big dinners on Sunday and then eating them throughout the week. This has freed up time in the evenings to exercise, chores, or just relax.
One of our favorites is BBQ chicken breast that is slowed cooked in the crock pot. I love pulled pork, but it’s not exactly the healthiest meal… especially if you plan to eat it for 3 or 4 days in one week. So, I decided to modify the recipe by using boneless/ skinless chicken breasts instead.
This recipe could not be easier, and it tastes great reheated. For the first night, we spooned the chicken into soft kaiser rolls with a slice of provolone cheese on top. For the rest of the week, we ate the chicken over steamed white rice with a side of fresh broccoli. Yuuum.
1 ½- 2 lbs. boneless / skinless chicken breast (I used chicken tenders because they were cheaper)
1 large bottle of BBQ sauce (use what you like. I used Sweet Baby Ray’s)
½ – 1 cup chicken stock
1 large red onion, chopped up
6-10 garlic cloves
Salt & pepper
Red chili flakes
Add all ingredients except chicken stock to crock pot. Mix up well. Start with ½ cup chicken broth. Add chicken broth and mix well to check the consistency of the sauce. You want the chicken to be mostly covered by liquids. If there is too much liquid, the chicken will be more like a BBQ soup… If you don’t add enough liquid, the chicken will be dry. I played around with the measurements until it looked good.
Cover and cook on low for 6-8 hours or on high for 4-6 hours.
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