Pour water into the bottom of a Crock Pot. Place chicken in. Drizzle with olive oil and sprinkle with salt and pepper. Top with onion slices. Distribute veggies around the chicken in the bottom sides of the Crock Pot. Cook on high for 3 hours.
Mix rice with seasonings. Pour into the Crock Pot around the chicken (add more liquid if needed). Cook on high for about an 1 hour (depending on type of rice – some may require less time, some more), or until rice is cooked.
Check internal temperature of chicken. It’s done when a meat thermometer inserted into a thick part of the meat (not touching the bone) reaches 180F.
Taste the rice and adjust seasoning if needed.
To serve, scoop some rice and chicken onto a plate. Top with fresh herbs.
Chicken cooks low and slow in sweet and tangy BBQ sauce for a delicious and easy dinner.
1 pack chicken breasts (mine had 2)
1 pack bone-in chicken thighs (mine had 2)
1 C BBQ sauce
1/4 C water
1/2 C apple cider
1 t apple cider vinegar
1 red onion, roughly chopped in large pieces
1 sweet pepper (or bell pepper), roughly chopped in large pieces
1 tomato, roughly chopped in large pieces
Drizzle olive oil in a Crock Pot.
Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.