Wow! I had such a great response last week to my ‘5-Days of Crock-Pot Cooking’ recipes, that I have decided to keep up a weekly recipe feature. This week the featured recipe is another Crock-pot recipe, “Chicken with Peppers.” It is not a spicy dish at all. I have it in my Crock-pot right now, so I will post pics tomorrow. It is simple and very versatile. You can serve this straight from the Crock-pot, with whatever sides you like with chicken; or, you can shred the chicken and peppers together (after draining the cooking liquid) and serve it on buns with barbecue sauce. That’s how we like it. I usually serve potato salad, baked beans, etc… with it when we do the barbecue. Today, I am cooking a huge batch. I used 5 pounds of chicken. I am serving half of the chicken tonight with broccoli and salad as the sides and I am serving the other half tomorrow night as barbecue. We have company coming in later in the week, so I don’t want to spend all of my time in the kitchen during the early part of the week. Here is the recipe:
Boneless, skinless chicken breast tenders – app. 5 pounds
2 jars sliced pepperocini (banana) peppers – mild or hot (your preference)
Dump chicken into crock-pot, add peppers (juice and all). Cook on high for 6-8 hours, or until chicken is super tender.
Be watching for pictures tomorrow! This is a great recipe to use to feed a crowd. The barbecue makes great sandwiches. If you are really short on time, you can use pre-made cole slaw, potato salad, beans, etc… and have your meal ready in a flash once the meat has cooked. I like to put this on around 10 a.m. if we have a ball game or other activity. That gives me time to shred the meat and make up sandwiches to eat on the run with chips or to picnic at the ballfield. P.S. – you can do this same thing with a Boston Butt pork roast or a large pork loin. The barbecue tastes like authentic “Tennessee” barbecue. Believe me, for a Texas girl, that is a hard statement to make!
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