Monday, February 10, 2014

Jason's Crock Pot BBQ Chicken

Jason's Crock Pot BBQ Chicken

Ok the first time I made this the BBQ sauce was amazing! BUT.... there was simply too much grease and juice detracting from the sauce, it was thin and very greasy so I've re-done how to cook it. However.... Live and learn, with the new recipe the sauce needed tweaked as with the thicker sauce it was simply too spicy. So here is the new recipe!

The first time I made it!  NO, skin that chicken!

You can use this for chicken or pork.


3-4lbs. chicken or pork Remove as much excess fat and/or skin from the meat as you can.


1-1/4 cup ketchup
1-1/4 cup light or dark brown sugar (packed)
1/4 cup red wine vinegar
1/4 cup water
1 tbsp. Worcestershire sauce
2 tsps. ground mustard
1 tsp. Spanish smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1-1/2 tsp. salt
1 tsp. pepper
1 tbsp. Dried parsley flakes

Spray your crock pot with non-stick cooking spray and add your chicken or pork.

salt and pepper lightly

Cook on low for 5 hours

Drain about 3/4's of the grease/broth from the crock pot.

Add the sauce and continue cooking on low for 3 more hours.


In a medium mixing bowl mix all sauce ingredients and whisk till well blended. 

You can use this universal BBQ sauce for anything. If you plan on making it to keep in the fridge or to use as a brush on for the grill then mix it up and simmer it on the stove top for 5-7 minutes or until sugar and spices dissolve and mix well.

Serve and ENJOY!