Saturday, 10 November 2018
Recipe for Slow Cooker Barbecue Chicken Casserole
Today I made another supper in our slow cooker (Crock pot), a Barbecue Chicken Casserole from the Best of Bridge Slow Cooker Cookbook. It was easy to prepare and tasty. Here are the ingredients:
8- skinless chicken thighs (we used boneless but you can use bone in)
1 tbsp- vegetable oil
2- onions chopped fine
3- cloves of garlic, minced
2 tbsp- brown sugar
1 tbsp- dry mustard
1/4 tsp- salt
1/4 tsp- pepper (I just used my grinder and stopped with I thought it was enough)
1 cup- chili sauce (I use Willies chili style sauce, a favourite of mine)
1/2 cup- chicken broth
1 tbsp Worcestershire sauce
Place chicken in your slow cooker. I find the slow cooker bags to be very handy for cleanup afterwards, especially when using a slow cooker from 1976.
Heat oil over a medium heat. Add onions and garlic. Simmer 'til onions have turned clear.
Add brown sugar, mustard, salt, pepper, chili sauce, chicken broth and Worcestershire sauce.
Bring to a boil and pour over chicken.
Cover and cook for 5-6 hours on low. Turn to high for last 20 minutes.
The recipe says to serve this with a baked potato but Teena and I thought rice would work better with the sauce. Below is a photo of the way I served it for myself, Teena's plate is at the top of the article.
It's very tasty with a little more sweetness than I expected. Teena enjoyed it and said it was great comfort food. It's Teena-approved which makes it a dish we will definitely have again.