July 19, 2010
The heat all over most of the U.S. this past week has been oppressive. It's been so hot here in southern California that the mere thought of turning on my oven to sweat even more while I make dinner holds absolutely no appeal. That's a drag because it wouldn't be summertime for our family without barbecue chicken. Thank goodness for one of my favorite pieces of kitchen gear: the crock pot!
Now we get to enjoy BBQ without me having to go outside and stand over the grill in 100 degree heat. All I do is place the chicken and sauce in the pot, coat it well, cover the lid and within 2 1/2 hours I've got chicken that's so juicy and tender you won't believe it takes so little effort.
I toyed around with making my own barbecue sauce for this recipe, but these days there are so many great zippy and tangy sauces on the market made without corn syrup, that I decided to go with a bottled brand. That saved me even more time. With the kids running around out of school and tons of summer activities to attend, I'd much rather be spending the few free moments I have with the little ones than in the kitchen. And this way, no matter how hot it is outside when you put this Crock Pot BBQ Chicken on the table, everyone inside your house will think you're cool.