There are two requirements to qualify as a weekly dinner go-to in the Corna household…
You need to be super EASY TO MAKE…
And super YUMMY TO EAT!
And gosh darn it, this dish has it all!I take about 1 lb of chicken, mix in some broth, and smother it with love…I mean BBQ sauce, and then let my slow cooker do the rest.By the time I come back from work, I just have to shred the chicken inside the crock pot and serve however I like!
I can top a salad, a sweet potato, or even an egg casserole with it…but most times I eat it as is, with a side of roasted veggies!For an extremely simple and easy recipe, it has such a wonderful flavor to it.There is no added sugar, and the broth keeps the chicken juicy so it doesn’t dry out.This is totally optional, but before serving I like to drizzle extra BBQ sauce and top with cilantro.
You can make at the beginning of the week and store in the fridge for quick protein, or make some for your next dinner party.If you’re really feeling crazy, add on top of macaroni and cheese (OMG YUM)!
I’m really excited for you guys to try this household staple, since its easily become one of year-round favorites!
1-1.25lbsraw, organic chickenmy preference is chicken tenders
1/2cupchicken or vegetable broth
1cupfavorite BBQ sauceI use Sweet Baby Rays
1/2tspsalt and pepper each
2cloveschopped garlicor 1 tsp garlic powder
Add broth to crock pot and lay chicken on top.
Sprinkle salt, pepper, and garlic directly over chicken.
Evenly pour BBQ sauce over chicken. Cook on high for 3 hrs, or low for 7-8 hrs. When finished cooking, use two forks and shred in slow cooker. Serve when ready to eat, or store in fridge for up to 5 days.
Gotta love yourself an easy baked chicken dish to chow down on during a busy week, right?!Sometimes life gets hectic and time to make a homemade meal gets away from us…and if you’re trying to be good during the week and avoid eating out, then those busy days really suck!
This is one of my go-tos if I’m ever feeling stretched for time and energy.Its so simple and the majority of the cook time is just baking the chicken…HALLELUJAH!The broth makes the chicken super juicy and tender, while the spices give it extra flavor!I love the meat from chicken thighs, so that has been my cut of choice as of late, but you could really use any cut of chicken.Especially if serving kids, you may want to try a cut of meat without bones.
You can add veggies to cook with the chicken or just bake it in broth…I have done both and either way works great!Add a side dish, use it as a salad topping, or store in the fridge and eat throughout the week.Also makes as a great option for a group dinner (add the veggies…it’ll really dress it up)!Make it in a nice baking dish or skillet, and serve with mac and cheese!
The best thing you can do when picking your poultry?HINT…it’s not removing the skin.BUY ORGANIC and FREE RANGE, if possible.Keep the hormones, nasty bacteria, and antibiotics from commercially available chickens out of your own body and get yourself a chicken that was fed its proper omnivorous diet (not an entire existence worth of grains, soy, and corn…YUCK).And contrary to popular belief, chicken skin is actually OKAY to eat.Its when the skin is cooked to a crisp and fried that it creates harmful chemicals.So, baking organic chicken with the skin on is the way to go.
Also the skin holds most of the juices and flavor, so HECK YEA I’m keeping it on!
2-3lbschicken thighs (I like mine with skin)or any part of chicken
1cupbrothvegetable or chicken
1/2white onion (optional)quartered
1handfulbaby carrots (optional)cut in half long ways
2tbspEVOO or avocado oil
Preheat oven to 350 degrees.
Pour broth into a baking dish or skillet.
Add onion and carrots to bottom of baking dish, then lay chicken on top of vegetables (if you choose to bake chicken without the veggies, just add chicken after broth).
Brush some oil over chicken, then evenly cover the tops of each chicken thigh with spice mixture. Bake for 50 min. Squeeze lemon juice over chicken once done baking, serve with a side dish or over a salad!