Friday, March 23, 2007

BBQ Chicken For A Crowd

8-9 pounds boneless skinless chicken (recommended 1 pkg. each breast and thigh)
3 medium onions
1 green sweet bell pepper
1 yellow sweet bell pepper
1 can or 16 oz. fresh pineapple chunks, drained
4-5 cloves garlic, crushed
½ teaspoon seasoned salt (optional).
1 jar (20 oz. or so) pasta sauce (any flavor, meatless)
1 bottle (20 oz. or so) BBQ sauce
4 Chicken bouillon cubes

- Cook chicken
- Cut breasts in half to speed cooking
- Add enough water to just cover the chicken in a large pot
- Cover. Bring to boil. Stir.
- Reduce heat, continue cooking (Not long, just enough to heat through. They can be a little pink inside)
- While chicken is cooking chop onions and peppers
- Sauté vegetables with garlic and salt
- Remove chicken from water and allow to partially cool on cutting board
- Cut into bite-size chunks
- Take out all but about 3 or 4 cups of the water from the pot
- Return the chicken chunks to the pot along with the sautéed vegetables
- Stir in pasta sauce, BBQ sauce and bouillon cubes
- Bring to a boil, uncovered. The sauce will be thin.
- Continue to cook for at least ½ hour to reduce and thicken the sauce

Crock Pot Directions
- Cut raw chicken into chunks
- Use only 3 cups of water
- Chop but don’t sauté the veggies
- Put all ingredients in the crock pot together
- Give it a stir, and cook for 7-9 hours

Submitted by Nancy

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