Katey's Kitchen

3.5 lbs boneless, skinless chicken breasts

2 cups BBQ sauce (I used RibRack)

¼ c light brown sugar, packed

2 T apple cider vinegar

1 T olive oil

1 tsp garlic powder

½ tsp onion powder

½ tsp paprika

¼ – ½ tsp crushed red pepper

~Combine all ingredients except chicken in bowl, mixing thoroughly

~Pour half of the sauce into crock pot

~Place chicken breasts on top of sauce

~Pour remaining sauce on top of chicken

Cook on low for 6-7 hours or high for 3-4 hours.  Once done, remove chicken breasts from crockpot and shred.  Place chicken back in sauce, stir well and serve.

**If your sauce is too runny from the chicken juices you can add a small amount of cornstarch/water mixture to help thicken. 

1 pizza crust, choice

1/2 c BBQ sauce

1 c chicken, cooked and cubed

1/2 c red onion, thinly sliced

1 orange bell pepper, thinly sliced

2 c cheese, choice

1 tsp mesquite BBQ spice

Olive oil

 

~Preheat oven to 475

~Roll out dough onto pizza stone, spread BBQ sauce on top and set aside

~Pour small amount of olive oil into skillet and add chicken. Sprinkle with seasoning, stir and cook until done

~Remove chicken from skillet, set aside

~Place sliced onions and peppers in skillet and cook until crisp tender, adding slightly more olive oil if needed

~Add chicken and vegetables to pizza, sprinkle with cheese and bake for 12-15 minutes or until done

~Slice and serve immediately

 

2 Tbl butter

1 medium onion, chopped

2 cups Ketchup

3/4 cup water

1/2 cup brown sugar

3 Tbl Worcestershire Sauce

2 Tbl vinegar

1 Tbl mustard

 

~ In 2-qt saucepan melt butter, add onions and saute until tender

~ Add remaining ingredients, mixing thoroughly

~ Simmer for 30 minutes, stirring occasionally