
You can get so much done with your day when you cook with a CP. E and I made good use of our leisure time—we spent all afternoon in our robes watching reruns of “Snapped” and “Snooki & J-Woww.” This happened only because E let me have control of the remote and was too damn lazy to lurch over to my end of the couch and change the channel. I assemble one small chicken slider for him before I packed up the rest for Kammy’s party. After a few bites, he went to the liquor store for a round of party booze.
Time to get ready for some football.
2 lbs, or 6 good-sized boneless skinless chicken breasts, defrosted
1 bottle barbecue sauce (I used S&F Sweet Bourbon Sauce, in honor of New Orleans hosting the Super Bowl)
2 tbsp molasses
1/2 cup Italian dressing
2 tablespoons Worchestershire sauce
Place chicken breasts at the bottom on Crock-Pot. Combine the rest in a small bowl and pour over top of the meat. Cover and set timer to 4 hours on high. When ready, take chicken breasts out of CP and pull apart with knife and fork. Ladle out some sauce from CP and mix in a bit more barbecue sauce until you get desired meaty/sauce-y proportions. Serve on toasted hamburger buns. Makes about 20 sliders.


No comments yet.