By PSU Lioness on May 10, 2012
Photo by PSU Lioness
Photo by PSU Lioness
"I found this on a blog called "Stick a Fork In It" and I am posting for safekeeping. It sounds delightfully easy and delicious. Mix it up, throw it in a crock pot and in four to six hours, you have a meal that the whole family will love!"
Serving Size: 1 (113 g)
Servings Per Recipe: 4
"A good recipe. I used boneless chicken breasts (not frozen). Every slow cooker/crockpot book of directions I have ever read and a few others on food safety on line have said that meats should not be cooked in a crockpot/slow cooker from the frozen state (especially chicken) because the gradual heat of this method of cooking creates a dangerous environment for allowing bacteria to multiply when meat is frozen. Adelle Davis, whose cookbooks promote healthy and slow cooking in the oven, noted that even large cuts of meat from the fridge should be cooked for an hour at 300 (120 C) before being reduced to finishing temperature (180 F), in order to prevent surface bacterial growth."
"Easy to make. Delicious. I added 1/3 cup honey to the sauce to sweeten it up a little. YUM!!!"
"Delicious (used the sweet baby ray's honey bbq sauce)! I opted not to add the red pepper flakes since my daughter would be eating this as well. Will be making this again for sure!"
"Sounds great, I am going to try it. However a warning to everyone, you should not use frozen chicken, please thaw it first."
"This is the second time I have made this recipe. The first time I got the recipe off of facebook.<br/>I had wrote it down and couldn't find it. I glad I found this on search at yahoo. I will print it off this time. My family loves chicken breast fixed this way. Next time I will try adding the honey. Will certainly make this again and again. Very easy."
"This was awful, absolutely awful. Followed the directions exactly, even took them out early and they were dry as a bone. Save yourself the heartache and skip this one."
"Just want to thank Food.com for specifying the size of the Sweet Baby Ray's barbeque sauce bottle. Yours is the only version of the recipe I could find that did. Thank you!"
"I've made this three times already ... it's awesome. I would tinker with the amount of red pepper flakes because it may be too hot for some. Only problem for me is it is very high in sodium ... I'll be trying to figure out a way to cut this down. Three thumbs up."