When it comes to cooking nowadays, it’s all about low maintenance, cost effective, and healthy meals. I’ve made this barbecue chicken meal multiple times for Rey and I and love it for its delicious simplicity. It’s also given us about 8 meals for approximately $25 total (~$3 a meal) including sides. Using the slow cooker helps to soften the chicken and infuse the barbecue flavor into the meat.
- 4 lbs chicken thigh and tenderloin mix ($15)
- You can use chicken breast to if you really want to cut down on the fat
- 1 medium onion ($.50)
- 3 cloves of garlic ($.50)
- 1 15-16oz jar or bottle of any spicy barbecue sauce ($2-3)
- 1/2 cup of salsa ($2)
- Optional, I like to balance out the sweetness of the BBQ sauce
- 1 tablespoon of salt or garlic salt ($.50)
- 1 table spoon of black pepper ($.50)
- 2 bay leaves ($.50)
Open the packages of chicken and place into the slow cooker without cutting. Chop the onions and peel the skin from the garlic cloves and mix in with the chicken.
Combine the barbecue sauce, salsa, salt, black pepper, and bay leaves in the pot and stir to evenly coat.
Turn the slow cooker on high and let cook for 6 hours. (I didn’t get a picture of the whole Crock Pot with the barbecue mixed in with the chicken, so excuse the naked chicken in the picture below.)
This is my favorite part — you can just leave the slow cooker unattended and go about your day until the food is done. Meanwhile, your house smells like barbecue heaven.
After 6 hours, use 2 knives to shred the chicken. You can eat the chicken without shredding, but it’s much more versatile to shred. Once shredded, the chicken is ready to be served on hamburger buns, sandwich slides, with rice, or alone. For this meal in particular, I cooked up some brown rice and boiled some cabbage and carrots in beef broth (seasoned with salt and pepper).
The leftovers go into lunch containers for the rest of the week! 🙂