barbecue chicken

I found a new recipe for barbecue sauce on mel's kitchen cafe and since I am ALWAYS in need of easy dinner ideas, thought I would give it a try.  I was not disappointed!  I paired this bbq sauce with chicken in the crock-pot for an incredibly moist, delicious and easy dinner.  I made it two times since then.  The first time, I put it on toasted buns for sandwiches and the other time, I made a delicious bbq salad. One of the greatest things about this sauce is that it can be made a day (or more!) ahead and it can also be frozen. It may seem like a long list of ingredients, but their combination makes a wonderfully, smokey, yet sweet taste.

Barbecue sauce
Makes about 7 cups of barbecue sauce

2 cups ketchup                       
2 cups tomato sauce       
1 1/4 cups brown sugar               
1 1/4 cups red wine vinegar
1/2 cups unsulphured molasses           
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke       
1/2 teaspoon onion powder
1/2 teaspoon garlic powder               
1/4 teaspoon chili powder
1 teaspoon paprika                   
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon           
1/2 teaspoon cayenne pepper
1 teaspoon salt                       
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used. 

NOTE: I let it simmer for close to an hour

Barbecue chicken
3 boneless skinless chicken breasts
prepared barbecue sauce

Thaw 3 boneless skinless chicken breasts and arrange on the bottom of a crock-pot.  Pour 2 cups of prepared barbecue sauce over the top.  Cook for 3-4 hours on low. When chicken is fully cooked, take out of the crock-pot, leaving juices and shred with two forks.  Pour about 1/2 cup more of barbecue sauce over the top of the shredded chicken to gently coat.

Note: cooking on slow, helps to keep the chicken moist and tender.  After 3-4 hours check the chicken to see if it is done. 

Note: You can use the remaining barbecue sauce for sandwiches or to put on salad