A few weeks ago, I had some chicken that needed to be cooked. I stuck it in the crockpot along with some beans I had soaked and a bottle of BBQ sauce, and a couple cans of chicken broth and then went about my day. Several hours later, I returned home. The beans weren’t as soft as I would have liked, but the chicken was perfect and the broth was amazing. It was a happy accident that got me thinking I could make this into something good. I asked several friends and readers on Facebook what they like to eat with BBQ. I was given several ideas, a few already in the soup and an idea for a side. Pictures will be posted later, but here are my recipes.
BBQ Chicken Soup
- 1 lb chicken breast or filets, raw and cut into chunks
- 1 32 oz. box chicken broth
- 1 bottle Bullseye BBQ sauce
- 1 15 oz. can white corn, drained
- 1 28 oz. can Bush’s Best Homestyle Baked Beans
Combine liquid ingredients in crockpot. Add remaining ingredients. Cook on low for 8-10 hours. I do not recommend using cooked chicken for this recipe if you put it all in the crockpot (a lesson learned from yesterday’s version).
I’ve never been a fan of cole slaw, but when a friend said she likes to eat apple cole slaw with BBQ, I thought it sounded like something I’d like. This recipe is a result of ideas from a couple different online recipes and several of my own additions.
- 1 bag of cole slaw mix or 4 cups chopped cabbage and 1/2 cup chopped carrots
- 1 Red Delicious apple, unpeeled and chopped
- 1 Granny Smith apple, unpeeled and chopped
- 1/2 cup large red grapes, sliced
- 1 /2 cup roasted and salted sunflower kernals
Combine all of the above.
- 1/3 cup mayonnaise
- 1/3 cup brown sugar, firmly packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
Whisk until emulsified. Pour over slaw and toss. Chill before serving.
This meal is perfect served with a rustic cornbread and watermelon.