Last night was another slow-cooker success thanks to the Gluten-Free Slow Cooker cookbook!
For my final main course experiment, I went for the barbecue chicken. I’ve made it in the past in the slow cooker, but I was intrigued to try Carrie’s simple homemade sauce recipe. It was a ketchup-based sauce with some molasses, apple cider vinegar, liquid smoke and some seasonings.
I stuck to her recipe except for one minor alteration – I didn’t have minced dried onion in my spice cabinet, so I used onion powder. It took less than five minutes to mix up, and the flavor was a nice combination of smoky and sweet. It thickened up beautifully in the slow cooker and smelled amazing!
I started the chicken a bit later than planned, so I decided to back down on the cook time even more than I did with the salsa chicken and only cooked it for 2 1/2 hours on low – I was only using 3 chicken breasts and they were pretty thin, so I figured it would be OK, and I was right, they were perfectly cooked.
I shredded up the chicken once again with a couple of forks, and served it on an Against the Grain gluten-free roll with Ore Ida extra crispy fast food fries and a green salad on the side. Delicious!
I think the only thing I would do differently next time is make extra sauce to stir in after shredding – the chicken pretty much absorbed all the sauce. It had great barbecue flavor, but I like my sandwiches saucy!