Chrissys Crock Pot Bbq Chicken Recipes

Steps:

• Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
• Cook on Low for 3 hours.
• Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
• Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
• Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Put all in crock pot and cook on low for 6-8 hours or on high 4-6.

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.

Steps:

• 1. Place chicken in Crock Pot. (I throw mine in frozen and it works amazingly. You don't even need to break them apart!)
• 2. Mix BBQ sauce, vinegar, brown sugar, crushed red pepper and garlic together in a separate bowl. (Make sure brown sugar is fully blended.)
• 3. Pour BBQ mixture over chicken, making sure to coat the chicken evenly.
• 4. Replace lid and cook on high for 6 hours. If using thawed chicken reduce time to 4 hours so as not to burn the chicken.

Steps:

• Season chicken with salt and pepper and place in a slow cooker.
• Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat.
• Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.

Steps:

• Remove any excess skin or fat from chicken breasts.
• Cut chicken into slices.
• Place in a skillet and cook until the pink is gone.
• Put cooked chicken in the crock pot and pour BBQ sauce over and mix.
• Use as much or as little sauce as you like.
• I usually just pour the whole bottle in there.
• Cook on"low" for 6-8 hours or"high" for 3-5.
• It tastes better when cooked longer.
• The chicken really soaks up the sauce.
• Serve with corn bread, fried tators& onions and a salad (for those of you who just HAVE to have something green).
• YUM YUM.

Steps:

• Mix all ingredients for the sauce in the crock pot.
• Add the chicken, try to coat it well in the sauce.
• Cook on high 3-4 hours, or until chicken is fully cooked all the way through.
• Then shred or cut up the chicken, and replace it in the BBQ sauce in the pot; mix it all up so all the pieces are coated.
• You can keep the crock pot on low to keep the chicken warm for serving on hard rolls.

Steps:

• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Steps:

• Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.