I hosted dinner for a group of friends last week and decided to put the last of my Zaycon chicken and our new eBook, The Ultimate Guide to Freezer Friendly Meals to good use.
I was out working for most of the day, so I prepared everything for the slow cooker in the morning and had my husband start it up mid-afternoon.
I finally remembered that I had a box of slow cooker liners in the drawer and put one to use. It really did make clean-up easier (though they are totally unnecessary).
I put all the ingredients in the crock and set it in the refrigerator, nestled between my New Seasons butter and Franz bread stock. I love that my slow cooker has a removable crock.
My crock pot heats quicker than most, I presume, because it only took about three hours for eight chicken breasts to cook on high and most recipes tell you to cook frozen chicken for 4-6 hours on high. As you experiment with chicken recipes, be sure to watch your chicken after about hour 3 to make sure you don’t overcook it. Nothing is worse that overcooked chicken breast in an otherwise delicious meal. Once you get a good feel for how your crock pot cooks, you can stop checking it over and over (and thus losing all the valuable heat).
I decided to chop the chicken instead of shred it. I don’t think it mattered much, but it sure made for a pretty picture.
I actually made this two nights, one night with regular barbeque sauce (with a special ingredient) and the next night with Carolina barbeque sauce. I liked it the first night better and my husband preferred the second, but he’s North Carolina stock so it makes sense.
The best part was that 11 out of the 12 children present ate it without complaint. The lone hold-out was a two-year old, so his opinion doesn’t really count, right?
You can find this recipe and 31 other tried-and-true boneless, skinless chicken breast recipes in The Ultimate Guide to Freezer Friendly Meals!
And I thought this picture was just too cute. Leave a portable DVD player on the ground, and just see what happens!
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