Super easy slow-cooker recipe that I also doubles as a great shredded chicken sandwich recipe! I loved the taste of this - making this and serving the chicken breast over rice with a vegetable side for dinner, and the leftovers were shredded right in the slow-cooker in the sauce, and served the next day on burger buns as BBQ chicken sandwiches served with a side of homemade coleslaw for lunch. It's a great recipe find from the folks over at Who Needs a Cape? from their "freezer to crock-pot series."
~Enjoy! Diane Applesauce BBQ Chicken {Slow-Cooker} Ingredients 4 boneless skinless chicken breasts 1/2 t ground pepper 3/4 cup chunky applesauce, 3/4 cup BBQ sauce, your choice 2 T brown sugar 2 tsp chili powder cornstarch/water Directions: Place chicken breasts and all the seasonings into a freezer gallon bag, seal bag and message all the ingredients together, freeze until ready for cooking. Thaw out overnight OR thaw for 15 mins on defrost cycle of microwave in the morning (mine doesn't fully defrost, it just gets all the ingredients to the point that it will slide out of bag and into Slow-cooker. I did make and mix in a cornstarch and water 'slurry' to thicken up the sauce near the end of cook-time. Cook on High for 6-8 hours, from frozen or 6-8 hours on low/medium, if the recipe is being cooked from 'fresh.' (always use a meat thermometer to ensure chicken is cooked properly) Serves 4 Diane's Recipe Note/s: 1) This is a 'Double Duty Recipe': If you have leftovers, the chicken can be shredded in the sauce and served on fresh hamburger buns for a great chicken BBQ sandwich. 2) If you can't find "chunky" applesauce, use regular and toss in one diced fresh apple into the slow-cooker with other ingredients when ready to cook. Recipe Adapted from: Who Need's a Cape? "Crockpot Applesauce BBQ Chicken" Photo by: Diane Baker for Canning and Cooking at Home
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Apple Sauce with Strawberry
Ingredients: 7 pounds apples any variety will work: I used Jonagold, Sweet Crispy, Granny Smith, Red Delicious, and local varieties.. 1/2 cup water 1/4 cup lemon juice 3 ounces dehydrated strawberries, finely ground (optional) 1 teaspoon citric acid 1/4 cup molasses 1/3 cup brown sugar, more or less, to your desired taste 1/2 tsp salt Directions: Wash, peel and slice apples into small chunks, the smaller the chunks, the quicker it will cook down. Put all the ingredients, except strawberries into crock pot and cook on medium, about 3 hours, more or less. Pie apples, like Rome and Granny Smith tend to be firmer and take longer to cook. Sweeter, eating apples are less dense, and cook faster. Use immersion blender, or cool mixture, and run through food processor or food mill, to get desired consistency. Place hot mixture into sanitized canning jars, leaving 1/4" head-space, remove bubbles, wipe jar rims, and put on new lids/bands. If desired, mix in dried strawberry powder, and process in a Boiling Water Bath: 15 minutes/half-pints & pints 20 minutes/quarts, adjusting time for higher elevations. Makes approx 8 half pints Recipe & Photo by: JD Provence for Canning and Cooking at Home Applesauce Honey Cake 1 box or homemade, white cake mix 1 cup water 3 egg whites 1 stick butter, melted 1/2 cup apple sauce 1/3 cup honey powdered sugar for topping Preheat oven to 350F. Mix all ingredients well, except powdered sugar, and pour into pre-greased, floured cake pan. Bake 30 - 35 minutes, or until golden brown and toothpick inserted in center comes out clean. Sprinkle powdered sugar, or desired topping over top once cake is cooled, serve. Recipe & Photo by: JD Provence for Canning and Cooking at Home Small Batch Stovetop Caramelized Applesauce
Ingredients: 3-4 apples, peeled, cored and diced 2 tsp lemon juice 1/2 cup apple cider or juice 3 Tbs local honey 3 Tbs brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg Directions: Combine all ingredients together in a small saucepan and stir. Heat over low heat and cover, cooking for 1 hour. Stir occasionally, making sure that no apples are sticking to the bottom. After an hour, the apples should be dark brown in color and soft, broken down. Add the mixture to a blender or use an immersion blender and puree until smooth. Store in the fridge for up to one week or water-bath can. Recipe makes approx 1 pint (you can double, triple this recipe easily to suit your needs.) Water-bath can: 1/2" head-space, and process pints 15 mins. in a boiling water bath canner. (adding time for your altitude or local canning regs) Recipe and Photo by: Diane Baker for Canning and Cooking at Home *************** If you want a LARGE BATCH - use spices I used above to your liking: this is directly from the NCHFP: Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce – an average of 3 pounds per quart. Quality: Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. Procedure: Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid to prevent browning. Placed drained slices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½-inch headspace. Adjust lids and process. **************** |