Cookout Chicken-3-Ingredient Slow Cooker

Cookout Chicken-3-Ingredient Slow Cooker. This easy slow cooker chicken recipe is perfect for busy days when kids run around the house in May, leaving grass on the floor and asking for dinner early. Here in the Midwest country, we start cookouts as soon as it’s warm enough to skip jackets. A big pot of soft, tasty chicken ready for buns makes feeding lots of people simple. It uses frozen chicken pieces and just two easy items: red barbecue sauce and jarred red peppers. Dump it all in, leave it, and return to yummy, juicy meat. Friends will crowd around for more and want the secret!

Serve piles of this chicken on soft burger buns or long rolls, with red pepper bits on top for pretty color. It goes great with Midwest cookout foods like creamy slaw, potato salad, beans, and corn. For something lighter, put it on rice or green salad. Add pickles, veggie sticks with ranch dip, and brownies or berries for dessert.

Cookout Chicken-3-Ingredient Slow Cooker

Servings: 8

Ingredients

• 2 1/2 to 3 pounds frozen boneless, skinless chicken cutlets

• 2 cups red barbecue sauce (about 1 bottle, 18–20 ounces)

• 1 cup drained red roasted red pepper strips from a jar

Cookout Chicken: Directions

1. Lay frozen chicken cutlets flat in a 5- to 7-quart slow cooker. They can overlap a bit, but spread them for even cooking.

2. Sprinkle red pepper strips over the chicken. Let some drop to the sides for red streaks all through.

3. Pour red barbecue sauce over everything. Coat all chicken well. Skip extra water—the chicken makes its own juice.

4. Put on the lid. Cook on LOW 5-6 hours or HIGH 2 1/2-3 hours, until chicken hits 165°F inside.

5. Shred chicken with two forks in the pot into small bits. Mix with sauce and peppers.

6. Taste and add salt, pepper, or more sauce if needed. Switch to WARM for 10-15 minutes to soak up flavor.

7. Scoop hot chicken and peppers onto buns, rice, or cookout sides.