believe it or not, there are some folks out there who think that slow cookers should only be used in the winter. they're probably like that guy in those stove-top commercials who thinks that stuffing is only for thanksgiving.
not me. slow cookers and stuffing never go out of season for me. that said, when i was flipping through my files for ideas on what to make with the pack of boneless skinless chicken breasts i'd taken out for tonight's dinner, i came across this recipe. a quick search confirmed that yes, i had everything i needed, and so here we are.
(side note - i've become that person who has hundreds of recipes saved on their computer. let's not even talk about the folder of recipes currently on my desk. or the binders of recipes packed away in a box. what'd i say last night about food pr0n? yeah...)
back to the recipe, though. i started the crockpot around noon and by 3:30, my stomach was growling and the house smelled all nice and barbecue-y. by 5, the chicken was ready to be shredded and yes, the sauce actually thickens like it's supposed to when you add the cornstarch/chicken broth mixture. i had my doubts about this b/c cornstarch and i have had a contentious relationship, even when i mix it with water/broth/whatever as a thickening agent. but it worked, and the chicken went back in the crockpot for just about 40 minutes or so. oh, and i seasoned the chicken with a little bit of black pepper at the beginning, but that was the only substitution/addition i made.
verdict? nom. would make again. my thinking is that the italian dressing added just enough of a vinegar taste to balance out the brown sugar and the bbq sauce. i definitely see this recipe making a comeback during football season (hopefully in my own place), b/c i don't think it'd be a problem to double or triple this recipe for a crowd.
No comments:
Post a Comment