We love Barbeque Chicken especially when it’s cooked outdoors on the grill, but when the weather is not conducive to firing up the backyard grill the Crock Pot is the next best thing.
Cooking in a Crock Pot is not only quick and easy, it is also very convenient especially when you are snowed in as we were last weekend. Chicken is by far my favorite meat to cook in a slow cooker simply because we do not eat a lot of red meat. I always tease my family, telling them that we eat so much chicken and turkey that I’m surprised that we haven’t sprouted feathers!
This 4 ingredient Crock Pot meal is not only one of my favorites but is also a standby because the ingredients are always in the freezer and pantry. Stopping at Shoprite a few hours before the forecasted #2016Blizzard I picked up these All Natural Pre-Cut Diced Chicken Thighs and decided to give them a try.
Added to the Crock Pot with 4 cups of frozen onions and peppers, a bottle of BBQ Sauce and a little seasoning made for a perfect Sunday meal which was served over Organic Brown Rice with a side of sautéed Kale.
2 lbs diced skinless chicken thighs, breasts or tenderloins
Make sure to coat the inside of the Crock Pot with Cooking Spray to keep the sauce from sticking. You can if you prefer, use a Crock Pot liner but personally I don’t like cooking food inside of plastics.
Add diced chicken, top with seasoning and frozen onions and peppers. Pour in entire bottle of Barbecue Sauce then add a little water to the empty bottle, shake and pour over chicken, seasoning and veggies. Adding a bit of water will provide more liquid and you won’t waste the remaining sauce that sticks to the inside of the bottle.
Cover and set Crock Pot to low and cook for 4 hours or on high to cook 2 hours.
Stir before serving over rice then enjoy!
If you can’t grill it, like our friends here did, slow cook it!
What is your favorite way to Barbecue Chicken when the weather doesn’t cooperate?
If you don’t know me by now, you will never never know how much I love my Crock Pot! Just a little play on words from the famous song by the classic group, Harold Melvin and the Blue Notes. It was another crispy Autumn weekend and my Crock Pot was filled with the ingredients for a delicious 3 Bean Chicken Chili.
Most grocery stores are running specials on their beans so it’s a perfect time to stock up which is exactly what I did with these Bush’s Beans on sale at Food Lion last week.
1 lb of Ground Chicken
Can of Black Beans
Can of White Kidney (Cannellini) Beans
Can of Red Kidney Beans
Can of Diced Tomatoes
Package Frozen Pepper-Stir Fry Veggies
Package Chili Seasoning
Shredded Mexican Cheese
1 Cup Instant Rice
Hot Sauce or Cayenne Pepper
Cook Ground Chicken in a skillet with a little oil, cook until no longer pink
Spoon the fully cooked Ground Chicken into Crock Pot.
Pour in the 3 cans of beans, undrained
Top with tomatoes, undrained
Add Chili seasoning pack then stir to mix all ingredients
Top with frozen veggies
Cover and cook on low for 4 hours
After Chili has cooked, you can pour in a cup of Instant Rice directly into the Crock Pot allowing it to absorb the liquid and thicken, approximately 10 minutes. Top the Chili with a dollop of Sour Cream and garnish with Cilantro and serve with hot corn bread or muffins. Of course hot sauce or cayenne pepper is your option because it is definitely one of mine.
What is your favorite Chili recipe?
Disclosure: Affiliate links are contained in this post, however, it will not add any additional cost to your purchase price.
It might, however, help me buy a second cup of coffee!
Hello everyone! As we head into January, it might not always be easy to stick to our healthy diets. After all, who wants to snuggle on the couch with a carrot on a cold winter’s night when you could have a big mug of hot chocolate, or a warm piece of pie?
But winter-time is even more crucial in building your nutritional strong-wall, as it’s the easiest time to catch all kinds of nasty bugs, like the flu, various colds, and upper-respiratory viruses.
This is the time of year when you’re going to be the most tired, the most cold, and the most susceptible to all kinds of ailments. This means on top of keeping up with a good exercise regimen, right now is the perfect time to stock up on all your super foods to show winter who’s boss!
Here’s a handy infographic to get you started on a healthy, wholesome end-of-the-year!
Felicty was born in Flagstaff, Arizona, raised by her parents who were more or less modern-day hippies, and made her health a top priority. Throughout her life, she lived to encourage others to reach for and achieve their personal goals. She’s even married a health coach!
Felicity now lives in Los Angeles, pursuing her career as a freelance health writer, and continues to help those seeking encouragement to keep moving forward to achieve their goals. In her free time, she enjoys hosting game nights with her friends, spending her warm days on the shores of California and enjoys watching Saturday morning cartoons.
I want to thank Felicity for her contribution and ask that you to follow her on Facebook. Today’s Superfood Recipe is a Repost
Black Eye Peas and Kale Soup
In the winter, my grandmother used to make the best homemade vegetable soups using ingredients she already had in the refrigerator, freezer or pantry. So in keeping with tradition I used some leftover celery stalks, an onion, garlic, carrots and Bouillon cubes to make this soup.
Dry Black Eye Peas – 1/2 bag
Kale – 1/2 package
Celery – diced
Carrots – diced
Onion – diced
Garlic – diced
Bouillon Cubes (2)
Smoked Turkey Necks (optional)
Mama Midget (yes that was her name), never used measuring cups or spoons so neither do I especially when using the Crock Pot. I just throw in what I have or think is enough.
Rinse and drain 1/2 bag of dry Black Eye peas
Add 2 Bouillon Cubes to 3 cups of hot water
Pour Olive Oil into Crock Pot just enough to cover bottom
Chop onion, garlic, carrots and celery and add to Crock Pot
Add Kale and sprinkle with Black Pepper
Pour in Bouillon Stock, adding more water to cover all ingredients if necessary
Stir and if desired add Smoked Turkey Legs or Necks
Cover and cook on low 8 hour, high 4 hours – depending on Crock Pot model. Don’t forget to make some Skillet Corn Bread!
Nothing beats walking into the house on a cold snowy or rainy day to the smell and taste of “good ole homemade soup”!
Do you have a favorite soup recipe from your mother or grandmother?