Those who know me personally know that I absolutely love my Crock Pot. For the past 1-2 months I have used nothing but my Crock Pot to prep my lean meats (chicken and ground turkey) in bulk amounts. For me, the Crock Pot is the easiest and most convenient way to prep food. You literally throw everything into one pot, set it, and boom…6 hours later it’s done.
I have a bunch of recipes I plan to share, but this is probably one of my favorites.
2 lbs chicken breast
1 cup Sweet Baby Ray’s BBQ Sauce
1/4 cup vinegar
1/4 cup brown sugar
1-2 tbsp corn starch (for end)
1. Place chicken breast into Crock Pot. (easy enough)
2. Combine BBQ sauce, vinegar, and brown sugar in a mixing bowl.
3. Pour BBQ sauce mixture over chicken breasts.
4. Cook on LOW for 4-6 hours.
**Extra step: About 15-30 minutes prior to cooking being completed, mix 1-2 tbsp corn starch with 1-2 tbsp cold water. Add to the BBQ sauce and mix. Replace lid and cook for the remaining 15-30 minutes.**
The corn starch step at the end is what creates a thick and sticky BBQ sauce. Most of the time when I’m cooking in the Crock Pot, the sauce comes out too watery, and I’m disappointed in the flavor. But a quick Google, and I found this solution! I will definitely be using it in the future for all of my recipes. And the corn starch only adds about 1-2 grams of carbs per serving.
MACROS FOR 1 SERVING (4 ounces):
Protein: 26 g
Carbohydrate: 23 g
Fat: 1.3 g
This chicken is so versatile, you can use it for multiple different meals. I like to put mine in a salad to save on carbs for later. My husband loved it on a sandwich or hamburger bun. It’s a crowd pleaser for everyone!
So try it out and let me know what you think! Like I said, I love my Crock Pot, so more recipes will be popping up here soon with all of the macros broken down and calculated out! Enjoy!