Healthy Mama BBQ Chicken was pretty much a win. Greg and I both enjoyed it, Smunchie DEVOURE D IT and Lil G....well, Lil G ate the way he always eats--reluctantly. The veggies were a little soggy but overall, it was quite yummy. I actually only made 1/2 a recipe, which was the perfect amount for our little bunch: two average adults, one picky preschooler and one ravenous infant, with enough left over for one person to have it for lunch tomorrow.
Healthy Mama BBQ Chicken
3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups
2 large green pepper, cut into strips or cubes, about 2 cups
1 large red pepper, cut into strips or cubes, about 1 cup
2 zucchini, chopped, about 2 cups
2 cups chopped onion
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent)
2 pounds chicken thighs or drumsticks
2 15oz cans of tomato sauce
4 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoon ground yellow mustard
2 clove garlic, finely minced, about 2 tablespoons
1 teaspoon salt
2 large green pepper, cut into strips or cubes, about 2 cups
1 large red pepper, cut into strips or cubes, about 1 cup
2 zucchini, chopped, about 2 cups
2 cups chopped onion
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent)
2 pounds chicken thighs or drumsticks
2 15oz cans of tomato sauce
4 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoon ground yellow mustard
2 clove garlic, finely minced, about 2 tablespoons
1 teaspoon salt
Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer. On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with. Every slow cooker is different, so just watch yours the first time you make it.
