Princess chose this sweet and tangy twist on simple BBQ Chicken. So quick and easy because you do it in the crock pot! The original recipe (p. 212) is for wings. We had chicken breasts in the house, so that's what we used. We also made a few other tweaks. Here's what we did:
SPH Gluten Free Apricot BBQ Crock Pot Chicken
3 boneless skinless chicken breasts
1 cup Annie's Sweet & Spicy Barbecue Sauce
1 18-oz. jar Polaner All Fruit Apricot Preserves
1 t. dry mustard
Place chicken in crock pot. In a small mixing bowl, combine sauce, preserves and mustard. Pour over chicken, and cook on high for about 5-6 hours, or until the chicken is thoroughly cooked. Serve hot.
This is just a thought for the leftovers. They would make a wicked good chicken salad for lunch the next day. Just mix diced chicken with a little mayo, and maybe some finely diced celery. Toast some gluten free bread, spread with a thin layer of mayo. Add a nice lettuce leaf and your chicken salad. Mmmmmm.
Or use them for a chicken spread. Put the chicken, some diced celery, a few tablespoons of mayo and a few cubes of cream cheese in a food processor. Puree until smooth. Serve with carrot sticks, celery sticks and some sturdy gluten free crackers or rice cakes. Another mmmmmm...
So what was the lesson in this one? Substitution - aka what to do when you have a recipe, but you don't have the main ingredient. In this case, it was a pretty simple swap - chicken breasts for chicken wings, but that's ok. It's a start.
Have a great day!
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