Crock-Pot BBQ Chicken

BBQ Chicken is one of our favorite dishes to bring to work for lunch. I get so many compliments from my co-workers about how good it smells. It has a punch of flavor that gives me a much-needed boost of energy in the middle of the day.

I’m excited for you to give it a try. I hope you will love it as much as we do!

Ingredients

2 large chicken breasts
1 18 oz. bottle Sweet Baby Ray’s BBQ Sauce
¼ cup vinegar
½ tsp cayenne pepper (optional - see note below)
¼ cup brown sugar
1 tsp garlic salt
3 cups uncooked Jasmine rice

Instructions

1. Cut chicken into ½” to 1” cubes. Place in crock-pot.

2. Whisk BBQ sauce, vinegar, cayenne pepper, brown sugar, and garlic salt in a bowl. Pour over chicken.

3.Cook on low for 2 ½ to 4 hours or until chicken is cooked through.

4.Cook rice separately (see note below for further instructions).

Notes

• This recipe makes 8 (2-cup) servings.
• The finished-product picture above has the chicken and sauce mixed together with the rice. We do this for even-flavor distribution in our pre-portioned lunches. If you are serving this for dinner, you could serve the chicken and sauce spooned over the rice rather than already mixed together.
• It will be easier to cut the chicken into cubes if it is still slightly frozen.
• Adjust the amount of cayenne pepper based on your personal heat tolerance: ½ tsp is good; ¾ tsp has a kick to it.
• Before cooking the rice, rinse it in a fine mesh strainer, until the water runs clear. Rinsing the rice will remove excess starch and will limit the amount that gets stuck to the pot.
• I always use a rice maker to cook rice. In my opinion, a rice maker is a worthy purchase.
• Alternatively, you can make rice on the stove. Here are some great instructions. 
• In order to keep food costs down, I only buy chicken when it is on sale for $1.99/lb.
• The original recipe that I adapted can be found here. 

Cost for the batch: $5.64
Cost for a serving: $0.71
Calories for the batch: 3,732
Calories for a serving: 467