SLOW COOKER BARBEQUE CHICKEN
A little spicy barbeque chicken that simmers all day in the slow cooker. Super easy preparation.
Provided by mrs.pie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h10m
Yield 4
Number Of Ingredients 6
Steps:
- Put chicken breast halves in a slow cooker.
- Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
- Cook on Low for 4 to 6 hours.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 59.9 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 1463.9 mg, Sugar 46.4 g
CHEF JOHN'S BARBECUE CHICKEN
When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
- Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
- Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 463.6 calories, Carbohydrate 10.6 g, Cholesterol 149.4 mg, Fat 24.2 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 6.7 g, Sodium 1583.1 mg, Sugar 7 g
BARBECUE CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 9h50m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
- If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
- Place into a preheated 350 degree F oven for 45 minutes.
- If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
- Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
- Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
SLOW-COOKER BARBECUE CHICKEN THIGHS
Meet your new favorite party dish! Sweet and smoky with just the right amount of spicy kick, these barbecue chicken thighs are a crowd pleaser that'll make every host's life a little bit easier. Here's why this recipe is so good: First, thighs are the perfect cut of chicken for the slow cooker, because they contain more fat, which means they don't dry out as easily as breasts. Second, the sauce is homemade-and homemade does not equal hard in this case. If you can chop an onion, you can make this sauce, and it is so worth it! We've made sure that there's enough sauce to coat the chicken while it cooks, and some extra to add as a finishing touch, because let's be real-it's all about the sauce when barbecue's on the menu!
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Spray round 4-quart slow cooker with cooking spray.
- In 2-quart saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes or until softened.
- Add garlic, chili powder and pepper flakes; cook and stir 1 minute. Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce and mustard; heat to boiling. Reduce heat to low; simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat. Add 1/2 cup of the sauce to slow cooker; cover and refrigerate remaining sauce.
- Season chicken with salt; added to slow cooker. Toss chicken with sauce in slow cooker to coat. Cover; cook on Low heat setting 3 hours and 30 minutes to 4 hours or until chicken is cooked through (at least 165°F).
- Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.
Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 190 mg, Fat 1 1/2, Fiber 0 g, Protein 42 g, SaturatedFat 3 g, ServingSize 2 Thighs, Sodium 960 mg, Sugar 14 g, TransFat 0 g
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