Shortly after we were engaged, my mom gave us a slow cooker. At first, I was skeptical. It took me a while to warm up to it. It sat, lonely, in our pantry (only place it fit) for several months before I finally decided to stop being ridiculous.
I love the slow cooker. It saves so much time. Chicken takes for-ev-er to bake. I love coming home and having the meat portion of the meal (and sometimes the entire meal) already done.
The other night, I had a comfort-food craving: I was dying for some barbecue. Since barbecue sauce, like most condiments, is full of corn syrup, chemicals, and other fun stuff, I try to avoid it. This recipe was inspired by a Kansas City rib sauce recipe, and was husband-tested, husband-approved.
Ingredients:
1 can tomato paste
1 tablespoon ground mustard
1 tablespoon honey
Pinch of cayenne pepper
1 tablespoon paprika
1 teaspoon chili powder
1/4 cup of white vinegar
3 tablespoons of olive oil
2 chicken breasts
Mix together in a small bowl. Mince two cloves of garlic and place in the bottom of your slow cooker (I used a 3.5 quart). Set two chicken breasts over the garlic cloves, then cover the chicken with the sauce. Cook on low for 10 hours.
Hope you had a wonderful Wednesday.We're more than halfway to the weekend!
Did you mean to say tomato sauce rather than paste? Its very thick with the paste and not very good. ... maybe your can of tomato paste is smaller than my 6 oz can?
ReplyDeleteHi Keira! I used a 6 oz. can of tomato paste, not sauce. But I did thoroughly whisk together all of the sauce ingredients - the vinegar really thins out the paste - before pouring over the chicken. Sorry it wasn't good for you!
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