Why Kansas City? I have no idea - that's just the way it was titled when I stumbled upon this recipe so we went with it!! LOL This is another wonderful crockpot meal. Throw it all in before lunch & know that, when you're ready for dinner, dinner will be ready for you! LOVE that! As it was cooking I kept thinking it smelled just like the sauce Arby's puts on their sandwiches & I was a little concerned that the flavor would be too strong - but it totally wasn't! It was perfect!
Ingredients:
Chicken breasts, onion, sugar, soy sauce, ketchup, apple cider vinegar, *low-sodium* beef broth & dry/ground mustard.
I love it when a recipe can come together without a trip to the grocery store! Bonus!
First you're gonna brown up your chicken. Don't cook it through - just get some good color on the outside. To do that, heat butter or olive oil in a skillet over med-high heat. Sprinkle the chicken with a little salt & pepper then give it about 2 minutes per side.
If you need to, grab some tongs & get the breasts up on the sides so you can get color all the way around.
Toss that in the crock pot & then mix up the remaining ingredients to make your sauce.
Pour it all over the chicken, add the lid & then set the heat to low. Let it go for about 6 hours.
If you have the chance, you might give it a baste or turn the chicken once or twice as it bakes but it's not totally necessary.
When it's done, use tongs to pull the chicken out of the juices. As you put it into a bowl give it a smoosh with the tongs to help it shred. It should just fall apart for you!
Use a spoon or ladle to put the juices into a cup & serve it on the side so that people can add as much (or little) as they'd like to the chicken.
We served it over brown rice & it was perfect! I'm sure you could go for noodles or white rice, if you prefer.
This was a really great little meal! I'm glad I found it.
Chicken breasts, onion, sugar, soy sauce, ketchup, apple cider vinegar, *low-sodium* beef broth & dry/ground mustard.
I love it when a recipe can come together without a trip to the grocery store! Bonus!
First you're gonna brown up your chicken. Don't cook it through - just get some good color on the outside. To do that, heat butter or olive oil in a skillet over med-high heat. Sprinkle the chicken with a little salt & pepper then give it about 2 minutes per side.
If you need to, grab some tongs & get the breasts up on the sides so you can get color all the way around.
Toss that in the crock pot & then mix up the remaining ingredients to make your sauce.
Pour it all over the chicken, add the lid & then set the heat to low. Let it go for about 6 hours.
If you have the chance, you might give it a baste or turn the chicken once or twice as it bakes but it's not totally necessary.
When it's done, use tongs to pull the chicken out of the juices. As you put it into a bowl give it a smoosh with the tongs to help it shred. It should just fall apart for you!
Use a spoon or ladle to put the juices into a cup & serve it on the side so that people can add as much (or little) as they'd like to the chicken.
We served it over brown rice & it was perfect! I'm sure you could go for noodles or white rice, if you prefer.
This was a really great little meal! I'm glad I found it.
Kansas City Slow Cooker Chicken:
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup white sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth
In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.
Source: Mel's Kitchen Cafe
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup white sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth
In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.
Source: Mel's Kitchen Cafe
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