Let’s just say I was in the mood for a southern style meal…and I didn’t have much time so I needed it to be fairly quick and easy. It turned out pretty good, and slightly healthier than a full-blown southern meal would have been 🙂
BBQ CROCKPOT CHICKEN TENDERLOINS
adapted from Stick A Fork In It
- 15 pieces frozen chicken breast tenderloins (I use the ones from Trader Joe’s)
- 1/2 bottle BBQ sauce (I always use Stubb’s original)
- 1/3 cup white vinegar
- 1/2 tsp red pepper flakes
- 1/8 cup brown sugar
- 1/2 tsp garlic powder
1. Mix BBQ sauce with vinegar, red pepper flakes, brown sugar, and garlic powder. Place chicken in crockpot. Pour sauce over it and stir to be sure all chicken pieces have been immersed in the sauce. Cook on LOW for 4-6 hours, and check about halfway through to stir the chicken around a bit. Serve with white rice, and creamed corn (see below for recipe).
HEALTHY CREAMED CORN
- 4 cups fresh corn kernels (or you can use frozen corn, just be sure to defrost)
- 3/4 cup 1% milk
- 1 tbsp cornstarch
- Sea salt to taste
1. Put 2 cups of corn, milk, and cornstarch in a blender, and blend until smooth. Transfer to a small saucepan, add the remaining 2 cups of corn, and salt to taste (probably about 1/8 or 1/4 of a tsp…you really don’t need too much because the corn’s flavor will take care of itself). Cook the mixture over medium-low heat, stirring often, until you see some simmering. Continue to cook for about 7-8 minutes, or until corn mixture has thickened and corn is tender.