Raspberry-Barbecue Chicken or Pam's Slow-Cooker Barbecue Chicken
- Bess Hawthorne
- Aug 3, 2023
- 2 min read
Join Esther Smallwood as she shares a menu that's perfect for summer but can be adapted for use all year long. We discuss whether you can freeze potatoes, how to prep for guests, and a simple move that makes your guests feel welcome every time. Esther reminds us of sage advice from Julia Child and presents a unique kitchen item that all ages will enjoy! We're so glad you're here! (Support this podcast and find exclusive content at Patreon! Come Over for Dinner! | Creating podcasts encouraging warm, welcoming hospitality | Patreon
Rasberry-Barbecue Chicken or Pam's Slow-Cooker Barbecue Chicken
Servings: 4 (adapted from Southern Living Magazine)
Raspberry-Barbecue Chicken: 4 chicken breasts 1 teaspoon Creole seasoning Vegetable cooking spray Raspberry-Barbeque Sauce (see recipe) Garnish: fresh flat-leaf parsley Raspberry-Barbecue Sauce: 1 (10 ounce) jar raspberry jam ⅓ cup bottled barbecue sauce (We like Stubb's.) 2 tablespoons raspberry vinegar (or red wine vinegar) 2 tablespoons Dijon mustard 1 ½ teaspoons hot sauce (optional) Bring first 4 ingredients to a boil in a small saucepan. Reduce heat to medium, and cook 2 minutes or until slightly thickened. Stir in hot sauce.
Raspberry-Barbecue Chicken Directions:
1. Sprinkle chicken evenly with Creole seasoning. Spray cold cooking grate of a grill with cooking spray. Place cooking grate on grill; grill chicken, covered with grill lid, over medium-high heat (350-400°) 7 minutes on each side or until done, brushing with Raspberry-Barbeque Sauce evenly on 1 side of chicken during the last 2 minutes of grilling. Slice breasts in neat 1/4" thick slices and place on a serving tray. Drizzle with some sauce and sprinkle chopped parsley over. Serve with remaining sauce. Pam's Slow-Cooker BBQ Chicken 6-7 chicken breasts 2 cups chicken broth 1 onion, pureed or chopped fine 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper BBQ Sauce Combine spices in a small bowl, then rub liberally over chicken. Place chicken and onion in a slow-cooker and pour in the broth. Cook on high for 4 hours, when the meat is super tender and falling apart. Remove meat from slow-cooker and shred with 2 forks. Add BBQ sauce to taste and stir.
Serve with: Anna's Hamburger Buns Twice Baked Potatoes LuGene's Old Washington Baked Beans Dixie's Cole Slaw Chocolate Peppermint Brownies
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