Can I tell you something about my little corner of the world? I live in Columbus, OH which is a lovely city with some amazing restaurants, great little neighborhoods, and one of the best college sports teams in the country (And yes, in case you’re wondering, I’m still mourning the Buckeyes heart breaker loss to Kentucky on Friday night).
I love this city, I really do. But one thing this town doesn’t have going for it is the weather. A few weeks ago I was walking around with a light jacket and open toed shoes, laughing right in the face of grumpy Old Man Winter. Today, it’s cloudy and cold. Like, winter coat and scarf cold. Ugh.
Seriously, the weather here is like that flirt in high school who was all attentive and funny one day then forgot your existence 24 hours later. Thankfully, we all moved past that punk. Now, I’m ready to move past this lame-o weather. Ever since that spot of sunshine graced our fair city, I’ve been going crazy waiting for spring. If the clouds don’t break by this weekend, you may just find us out back grilling with our thermals on. (Let’s all hope this isn’t the case. My thermals are not exactly what I consider flattering attire.)
There is, surprisingly enough, a point to my weather rampage. You see, this chicken always reminds me of backyard barbecues, friends gathered around telling stories, and late night bonfires. It’s got all the flavors of summer, but without me having to bring out the thermals for an encore performance. (See? It’s all coming together now!)
This chicken feeds a crowd and is crazy easy to make (and stuff in your face. Seriously, it’s addicting!) While you’re waiting for spring to finally man up and punch Old Man Winter in the face, invite some friends over for a taste of what we’ve all been waiting for.
Slow Cooker Barbecue Chicken
Yield: 8 sandwiches
6 frozen, skinless, boneless chicken breast halves
1 12-16 oz bottle of your favorite barbecue sauce (We used Sweet Baby Ray’s)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire
1 small onion, chopped
8 slices sharp cheddar cheese
1. In medium skillet, saute onion over medium heat until soft and translucent. (You may want to add a Tablespoon of olive oil).
2. In a bowl, mix barbecue sauce, dressing, brown sugar, Worcestershire, and onion.
3. Place chicken in the bottom of a slow cooker. Pour sauce mixture over top.
4. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
5. Remove chicken from pot and shred, using two forks to pull chicken pieces apart.
6. Place chicken back in pot, mix with sauce and serve on buns with cheddar cheese.
Note: This recipe is easy to customize to your preferences. If you want it sweeter, add some brown sugar. Savory-er (not a word)? Add more Worcestershire. You could also add green peppers or carrots to up the veggie content. Use your favorite cheese, dressings, and barbecue sauce to create your own special mix.