Slow Cooked Southern BBQ Chicken
- Number of Servings: 6
Ingredients
2 teaspoons salt1 1/2 teaspoons paprika1/2 teaspoon garlic powder1/2 teaspoon pepper2 Chicken Breasts1/2 cup cola soft drink1/3 cup ketchup1/4 cup firmly packed light brown sugar2 tablespoons apple cider vinegar2 tablespoons bourbon1 lemon, sliced
Preparation
1. Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.
2. Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.
3. Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours) or until done.
4. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.
TRY THIS TWIST!
Slow-cooked Barbecued Chicken Sandwiches: Prepare recipe as directed through Step 3. Remove chicken from slow cooker, and let cool slightly (about 10 to 15 minutes). Discard lemons. Skin, bone, and shred chicken. Skim fat from pan juices, and pour over chicken. Serve chicken over sliced Sweet Potato Cornbread. Top with Pickled Peppers & Onions and Simple Slaw.
Note: To make ahead, cool shredded chicken completely. Freeze in an airtight container up to 3 months.
Serving Size: serves 6
1. Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.
2. Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.
3. Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours) or until done.
4. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.
TRY THIS TWIST!
Slow-cooked Barbecued Chicken Sandwiches: Prepare recipe as directed through Step 3. Remove chicken from slow cooker, and let cool slightly (about 10 to 15 minutes). Discard lemons. Skin, bone, and shred chicken. Skim fat from pan juices, and pour over chicken. Serve chicken over sliced Sweet Potato Cornbread. Top with Pickled Peppers & Onions and Simple Slaw.
Note: To make ahead, cool shredded chicken completely. Freeze in an airtight container up to 3 months.
Serving Size: serves 6
Nutritional Info Amount Per Serving
- Calories: 164.6
- Total Fat: 1.2 g
- Cholesterol: 45.6 mg
- Sodium: 967.0 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 0.7 g
- Protein: 18.5 g
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