Crockpot Barbecue Chicken 4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!) 1 bottle BBQ sauce (sweet baby ray's all the way!) 1/4 c vinegar 1 tsp. red pepper flakes 1/4 c brown sugar 1/2 - 1 tsp. garlic powder Crockpotchicken, Red Peppers, Brown Sugar, Sweet Baby Ray, Bbq Sauces, Bbq Chicken, Crock Pots Chicken, Slow Cooker, Chicken Breast
Directions: Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
WEEK 11 part 1:crock pot chicken in 5 ingredients - chicken, rice, cream cheese, cream of chicken, and italian seasoning.>>>>>>>Adjusting the recipe a bit; I used not frozen breasts and cooked them on low for 6 hours. I think next time I will only go for 5 hours to make it less dry, but it still came out “pull apart good” and tender. The sauce was creamy and very tasty. Will make again!
Jalapeno Popper Chicken. This chicken combines the great things about poppers and puts them into a much lighter and less guilty chicken dish. Chicken breasts are stuffed with a cheesy jalapeño mixture and then rolled in crispy panko and baked, not fried!
1 lb chicken breasts 1 packet Italian dressing mix 2 Tbsp butter 1/4 cup lemon juice 1/4 cup chicken stock egg noodles or rice Place chicken breasts, Italian dressing mix, butter, lemon juice & chicken broth in the crockpot. Cook on low for 6-8 hours. When finished cooking, shred chicken with 2 forks. Serve chicken over egg noodles or rice and top with juices from crockpot.