BBQ Chicken and Cranberry - Slow Cooker
Calories 559 (16% from fat)
Fat 10 grams
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 141 mg.
Sodium 681 mg.
Carb. 72 gram
Fiber 6 gram
Sugar 23 gram
Sugar Alcohol 0 gram
Protein 43 gram
Ingredients
For the chicken:
3 lbs boneless, skinless chicken thighs
2 cups onions, chopped
2 bell peppers, chopped
1 can (14 oz) whole berry cranberry sauce
1 1/2 cups low-sugar BBQ sauce
(We used Ray's No Sugar Added Sweet & Smokey Barbecue Sauce.)
For the quinoa:
2 2/3 cups dried quinoa
5 1/3 cups water
This Slow Cooker Cranberry BBQ Chicken combines tangy cranberry sauce with smoky barbecue for a flavor combo you didn't know you needed. Throw everything in the slow cooker, go live your life for 3-8 hours, shred the tender chicken, and serve over fluffy quinoa. It's sweet, savory, slightly tangy, and feeds a crowd with almost zero effort.
1. Place chicken in a single layer in slow cooker.
2. Spread chopped onions and bell peppers over chicken.
3. Combine cranberry sauce and BBQ sauce, then pour over chicken and vegetables.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender and cooked through.
5. About 30 minutes before serving, combine quinoa and water in a large pot. Bring to a boil.
6. Once boiling, reduce heat to low, cover, and simmer 15-17 minutes until quinoa is tender and water is absorbed.
7. While quinoa is cooking, remove chicken from slow cooker and shred with two forks. Return shredded chicken to pot and stir into sauce.
8. Serve 1 cup chicken mixture over 1/3 cup cooked quinoa.
Yield: 8 Servings (1/3 cup of cooked quinoa topped with 1 cup of chicken mixture per serving.)
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2 minutes, remove from microwave and stir, then continue heating for another 1 minute.
