The idea behind slow cookers is to have a tender, delicious dinner that’s cooking while you’re gone and ready when you walk in the door. Chicken and stew recipes are most ideal for this hands-off gadget.
Makes 6 servings
1 ¼ cups store-bought BBQ sauce* (or 2 cups Sneaky BBQ Sauce, below)
¾ cup White or Orange Puree (see Make-Ahead Recipe below)
¼ cup vegetable or chicken broth
2 tablespoons oat bran
4 skinless half chicken breasts, with bone (about 2 lbs)
6 hamburger buns or English muffins (ideally whole grain)
*If using my Sneaky BBQ Sauce, use 2 cups of sauce and omit the additional Orange or White Puree in this recipe
Preheat slow cooker to desired setting.
In the slow cooker pot, mix BBQ sauce with White or Orange Puree, broth, and oat bran. Add chicken to slow cooker and toss. Cover. Cook 5 hours on low or 2 ½ hours on high.
Remove chicken from slow cooker. Shred chicken using 2 forks and toss with the hot sauce. Serve on warm hamburger buns or English muffins, if desired.
Note: For best results, do not remove cover during cooking.
SNEAKY BBQ SAUCE
Makes 2 cups of sauce
½ cup vegetable broth
One cup Orange or White Puree
One-half cup cider vinegar
Three-quarters cup tomato paste
One-quarter teaspoon each salt and garlic powder
2 tablespoons Worcester sauce
2 tablespoons honey
1 to 2 teaspoons chili powder
Hot sauce to taste
Freshly ground pepper
Whisk together all ingredients except chili powder, hot sauce, and pepper. Add chili powder, hot sauce, and freshly ground pepper to taste. Thin with more vegetable broth, if desired. Store in the refrigerator for up to 3 days.