Barbecued chicken and I go way back. There was an easy recipe that made the rounds when I was taking home economics in high school. The barbecue sauce was made from just ketchup and cola mixed, poured over chicken pieces, and baked in the oven. Pretty tasty and just right for a novice cook.
When I worked as a 4H professional years ago, one of my 4Hers won the state BBQ Chicken Cook-Off. He's been a state senator for years now. Every time I see him on the news, he's talking politics and I'm thinking about BBQ chicken.
Daughter Jessica made a new version of BBQ chicken a couple of weeks ago and posted the recipe on her blog. It's like a grown-up version of that first one I made in high school. It's quick to put together and then supper is ready when the day is done. It's a good basic recipe. Still not fancy but one worth trying. The crockpot is much easier than bothering with the grill when you're busy. (But, Granddaddy, when you have time to grill, yours is the best!)
Slow-Cooker Barbecue Chicken
2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cut-up whole chicken, about 3-3-1/2 lb. [I used about 3 lbs. of bone-in chicken breasts]
1/2 cup cola soft drink
1/3 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons apple cider vinegar
2 tablespoon bourbon
1 lemon, sliced & seeded
1. Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.
2. Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.
3. Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours) or until done.
4. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.
Slow-cooked Barbecued Chicken Sandwiches: Prepare recipe as directed through Step 3. Remove chicken from slow cooker, and let cool slightly (about 10 to 15 minutes). Discard lemons. Skin, bone, and shred chicken. Skim fat from pan juices, and pour over chicken.
Note: To make ahead, cool shredded chicken completely. Freeze in an airtight container up to 3 months.
**In a sad note, my old faithful hunter green ivy crockpot bit the dust today--with a little help from me. (Melted cord. Blown fuse. Long story.) This is the last time you'll see this crockpot here.