Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Thursday, July 10, 2014

Crock Pot Barbecue Chicken

I had people over for dinner tonight.  I wanted everything prepared before they arrived so we could visit.  Oh my gosh, this recipe is so easy and really good!  If you need a party meal, a potluck recipe or something to create freezer meals, this is great.  Other than the peach preserves, most of us have the rest of the ingredients in our pantry.  Let me mention the peach preserves.  You can use any brand.  I happened to have a jar of very special peach preserves.  There is an orchard in Northern Georgia that is known for their amazing peaches.  My sister sent us a gift box from there chock full of delicious peach products.  This recipe was perfect for that special jar of preserves.  Easy, economical and delicious, the trifecta of recipes!

Crock Pot Barbecue Chicken
printable recipe

5-6 boneless, skinless chicken breasts
1 bottle (or homemade batch) of barbecue sauce
2 T. cider vinegar
1/2 c. brown sugar
1 tsp. crushed red pepper
1/2 tsp. garlic powder
1/2 to 1 full jar (18 oz.) peach preserves

Mix all ingredients other than the chicken until smooth.

Place the chicken breast in the bottom of a crock pot.

Pour sauce over the chicken.


Cook on low for 4-6 hours.  Remove the chicken and shred the meat.

Put the sauce in the saucepan and bring to a boil.  Lower heat and simmer for 10 minutes until sauce thicken.
Add the shredded chicken and heat through.

Serve on soft buns.

Posted by at

No comments:

Post a Comment

Thank you for visiting my blog. I appreciate your support in following my food challenge!

Subscribe to: Post Comments (Atom)