Slow Cooked BBQ Chicken: Difference between revisions
Created page with "*1 medium onion, thinly sliced *2½ lbs. boneless skinless chicken thighs *1 cup apricot preserves *½ cup brown sugar *½ cup bbq sauce *⅓ cup cider vinegar *2 Tbsp Worches..." |
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*2 Tbsp Worchestershire sauce | *2 Tbsp Worchestershire sauce | ||
*½ tsp red pepper flakes | *½ tsp red pepper flakes | ||
*2 Tbsp cornstarch | |||
*2 Tbsp water | |||
*1 Tbsp fresh grated ginger | *1 Tbsp fresh grated ginger | ||
*1 tsp salt | *1 tsp salt | ||
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Place chicken in a crock pot and top with onion slices. | Place chicken in a crock pot and top with onion slices. | ||
In a bowl, combine the apricot preserves, brown sugar, bbq sauce, | In a bowl, combine the apricot preserves, brown sugar, bbq sauce, vinegar, Worcestershire sauce, and ½ tsp red pepper flakes. Pour mixture over chicken. | ||
vinegar,Worcestershire sauce, and ½ tsp red pepper flakes. Pour mixture over chicken. | |||
Cook on low for 6-8 hours. | Cook on low for 6-8 hours. | ||
About 20 minutes before serving, remove chicken and shred. Set aside. | About 20 minutes before serving, remove chicken and shred. Set aside. | ||
In a bowl, combine water and cornstarch until blended. Pour cornstarch mixture into remaining juices in the slow cooker. Then mix in ginger, salt, and pepper. | In a bowl, combine water and cornstarch until blended. Pour cornstarch mixture into remaining juices in the slow cooker. Then mix in ginger, salt, and pepper. | ||
Cover and cook on high for 15 minutes or until thickened. Return chicken to crock pot and toss to coat in the thickened sauce. | Cover and cook on high for 15 minutes or until thickened. (Can also be thickened in a pan on the stove.) Return chicken to crock pot and toss to coat in the thickened sauce. | ||
''Original recipe found at www.realmomkitchen.com'' | ''Original recipe found at www.realmomkitchen.com'' | ||
[[category:Entrees]] | [[category:Entrees]] | ||
Latest revision as of 21:27, 11 September 2015
- 1 medium onion, thinly sliced
- 2½ lbs. boneless skinless chicken thighs
- 1 cup apricot preserves
- ½ cup brown sugar
- ½ cup bbq sauce
- ⅓ cup cider vinegar
- 2 Tbsp Worchestershire sauce
- ½ tsp red pepper flakes
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 Tbsp fresh grated ginger
- 1 tsp salt
- pepper to taste
Place chicken in a crock pot and top with onion slices.
In a bowl, combine the apricot preserves, brown sugar, bbq sauce, vinegar, Worcestershire sauce, and ½ tsp red pepper flakes. Pour mixture over chicken.
Cook on low for 6-8 hours.
About 20 minutes before serving, remove chicken and shred. Set aside.
In a bowl, combine water and cornstarch until blended. Pour cornstarch mixture into remaining juices in the slow cooker. Then mix in ginger, salt, and pepper.
Cover and cook on high for 15 minutes or until thickened. (Can also be thickened in a pan on the stove.) Return chicken to crock pot and toss to coat in the thickened sauce.
Original recipe found at www.realmomkitchen.com