Slow Cooked Southern BBQ Chicken
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooked Southern BBQ Chicken calories by ingredient
Introduction
Southern Living January 2012 Southern Living January 2012Number of Servings: 6
Ingredients
-
2 teaspoons salt
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 Chicken Breasts
1/2 cup cola soft drink
1/3 cup ketchup
1/4 cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons bourbon
1 lemon, sliced
Directions
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