This “fix it and forget it” slow cooker chicken is a hearty dish that is made for cold wintry days. I saw this recipe in the January issue of “Southern Living” magazine and had to give it a try.
It’s a simple tasty dish that makes an easy meal. I doubt that the bourbon would make much difference if omitted. The mix of vinegar, brown sugar and ketchup gave the chicken an appealing tangy flavor, with the lemon adding piquancy.
This resulted in very tender chicken that shredded easily. The next time I make it, I will do exactly that: Prepare the chicken, cook it in the slow cooker and when done, remove the chicken, let it cool slightly, discard the bones and lemon, shred the chicken and serve it on buns for delicious slow-cooked barbecued chicken sandwiches!
|Ready to simmer|
Slow-cooked Barbecued Chicken
2 teaspoons salt
1½ teaspoons paprika
½ teaspoon garlic powder
½ teaspoon pepper
3 pounds cut-up whole chicken*
½ cup cola soft drink
1/3 cup ketchup
¼ cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons bourbon
1 lemon, sliced
Stir together first 4 ingredients in a small bowl.
Sprinkle over chicken.
Place chicken in a 6-quart slow cooker.
Whisk together cola soft drink and next 4 ingredients in a small bowl.
Slowly pour mixture between chicken pieces (to avoid removing spices from chicken).
Place lemon slices in a single layer on top of chicken.
C0ver and cook on HIGH 5 hours or on LOW 6½ to7 ½ hours, or until done.
Transfer chicken pieces to a serving platter; discard lemon slices.
Skim fat from pan juices in slow cooker.
Pour juices over chicken; serve immediately.
*Pam’s note: Use a whole chicken or your favorite pieces. I removed the skin from all of the chicken---no fat to skim from pan juices.
As Southern Living says, “take comfort in this!”
Be sure to visit my friend, Linda, at My Kind of Cooking! She’s hosting a great giveaway now ~ one of her cookbooks and cute kitchen towels.