Crock pot Barbecue Chicken
Ingredients:
6 boneless, skinless organic chicken breasts
1 bottle your favorite barbecue sauce (I pick one without high fructose corn syrup) I love Sticky Fingers Memphis Original
1/2 green pepper chopped fine
1/2 large sweet onion, chopped fine
2 cloves fresh garlic, minced
1 can crushed pineapple, drained
2 tbsp smart balance butter stick
Non-stick cooking spray
Directions:
Heat 1 tbsp smart balance butter in a large pan on medium heat. Saute green peppers and onions until tender but not brown. Set aside. Spray the crock pot with cooking spray. Pour the barbecue sauce into the crock pot and add the green peppers and onions. Add the drained pineapple to the crock pot. Add the remaining tbsp smart balance butter to the saute pan. Brown chicken breasts on one side over medium-high heat. Flip breasts over and add the garlic to the pan. Cook the garlic until lightly golden and brown the other side of the breasts. Add garlic and chicken to the crock pot mixture. Stir all together and cook for 6-8 hours on low. Check at 6 hours and stir barbecue sauce so it doesn't burn on the side of the crock pot. Serve with your favorite sides.
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