My slow-cooker doesn’t see the light of day a whole lot during the summer, partly because the kinds of meals I usually like to use it for (pot roast, ribs, stew) are too heavy for these hot days, but also because we spend a lot of time cooking and eating outdoors. And slow-cookers are an “indoors” kind of thing.
Still, though: when you’re pressed for time, there’s nothing like letting your kitchen go ahead and cook your dinner for you…and that’s what a slow-cooker does.
This recipe is inspired by one I found on Pinterest, and is sort of like a tangy twist on shredded BBQ chicken. I served it over rice (the steam-in-bag kind, because I’m lazy), but it would also be delicious piled onto sandwich rolls for a picnic.
What You Need:
3-4 chicken boneless, skinless chicken breasts
3/4 cup orange marmalade
3/4 cup BBQ Sauce
2 tbsp soy sauce
Chopped green onions for garnish
What You Do:
1. Lightly salt chicken breasts.
2. Place chicken, marmalade, BBQ sauce and soy sauce in slow cooker. Mix to combine and cook on low 6-7 hours, or until chicken falls apart when pulled with two forks.
3. Shred chicken, and serve over rice with scallions sprinkled on top.
