Tuesday, February 4, 2014
I've seen many versions of this, but here is my own take on the Cranberry-BBQ Chicken:
3 Large Skinless/Boneless Chicken Breasts
1 Can (14 oz) Whole-berry Cranberry Sauce
1/2 C BBQ Sauce of your choice
1/3 C Dried or 1/2 C Fresh Diced Onions
1 t Diced Garlic
1/4 t Five Spice (an Asian spice that is found in most grocery stores in the spice aisle)
1/4 t Dried Basil Flakes
1/8 t Red Pepper Powder
Salt and Black Pepper to taste
In a medium bowl mix all the ingredients except chicken breasts.
Put frozen chicken and sauce mixture in a crockpot. Cook: 4-5 hours on high or 6-8 hours on low.
After the chicken has begun to thaw/cook, pull it out and slice each breast into 4-5 pieces. Return to crockpot for remaining time.
Serve with baked potato or shred the chicken and serve over a bun.
This recipe can be prepared in advance and then frozen: mix sauce as directed, put chicken breasts in freezer bags, pour sauce over the chicken, freeze. The night before you plan to cook it, take a bag from the freezer and thaw it out in the refrigerator. Cook as directed (times can be lowered an hour with thawed chicken).