Here in the South in the summer it gets ridiculously hot. Wet hot. Like I walk outside of my house and my glasses fog up. Yep. Yay us! When it’s that hot I don’t like to use the oven. I can’t stand the house to be as hot as it is outside. In comes the slow cooker! This has been such an amazing life saver these past couple of weeks! I’m still new to the slow cooker world so I hope to have many more great recipes to share with you guys! For now, I’d like to start Slow Cooker Sunday! It’ll force me to find yummy recipes for my family and give me something to look forward to every week with you guys too!
To start this weekly adventure, I have another Southern tradition! Not only is it always hot here, we also love our barbecue! It’s a part of who we are and it’s a craft many strive to perfect! Now, I’m not one to stand in front of a smoker all day so I’m taking the cheaters way out, but even if this was the easy way, it’s still fantastically good! If you notice in this recipe, like my last, there is cream cheese. You see, I have a slight obsession with making things creamy! I assure you, it’s really good, but if you aren’t the cream cheese fanatic I am, feel free to leave it out! It does give a nice creaminess to the dish though so I recommend giving it a try!
Creamy Crock Pot Barbecue Chicken
*6 frozen chicken breast halves
*1 28oz bottle barbecue sauce (I use hickory smoked!)
* 1/2 cup Italian dressing
*1/4 cup brown sugar
*2 TB Worcestershire sauce
*1 8oz package softened cream cheese
Mix together half (14oz) of the bottle of barbecue sauce, italian dressing, brown sugar, and Worcestershire sauce together in a bowl. Mix well then pour over chicken breasts. Put your cooker on high for 4 hours! Remove chicken from the slow cooker and shred it up! I drained about 3 ladles of liquid from my cooker because I was worried the sauce would be too watery. Replace the chicken and add the rest of the barbecue sauce. I then put the cream cheese in the microwave and heated it up for one minute so it was completely soft then stirred it into my chicken and sauce mixture. This added a nice creaminess to the sauce and balance out some of the vinager-y taste you get from the bottle of sauce. Cook for one more hour then serve on a bun or on top of a yummy baked potato with cheddar and sour cream.
For a great next day meal with your left overs pour your mixture over a pizza crust and cover with mozzarella cheese and chopped bacon for a yummy barbecue chicken pizza!