Killer Barbecue

by Chef Phronc

Here are some nice side dishes to go along with those barbequed steaks and such. Or save them for another day if adding crockpot recipes to a BBQ dinner is blasphemous.

Lemon Chicken

• 2 10-3/4 ounce cans of condensed cream of chicken soup
• 1/2 cup water
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard
• 1-1/2 teaspoons garlic powder
• 6 cups carrots sliced thick
• 2 pounds boneless, skinless chicken breast halves
• 8 cups cooked egg noodles
• Grated parmesan cheese

Mix soup, water, lemon juice, mustard, garlic powder and carrots in crockpot. Add chicken and stir to coat. Cover and cook on low 7 to eight hours. Serve over hot egg noodles and sprinkle with parmesan cheese.

Nacho Chicken and Rice Wraps

• 2 10-3/4 ounce cans of condensed cheedar cheese soup
• 1 cup water
• 2 cups thick and chunky salsa or picante sauce
• 1-1/4 cups uncooked long grain white rice, regular or converted
• 2 pounds of boneless, skinless chicken breasts cut into cubes
• 10 10-inch flour tortillas

Combine soup, water, salsa, rice and chicken in crockpot. Stir, cover
and cook on low 7 to 8 hours. Spoon 1 cup of mixture down center of
each tortilla. Fold sides than bottom of tortilla over filling.

Actually, I think this one would work well with a lot of barbeque dinners. It’s a good one to bring to the tailgate party as well.

Honey Mustard Chicken

• 2-1/2 pounds your favorite chicken pieces
• 1/4 cup honey
• 2 teaspoons lemon juice
• 1/2 cup dijon mustard
• 1/2 teaspoon curry powder

Place chicken in crockpot. Combine honey, lemon juice, mustard and curry powder in a small bowl. Brush over chicken pieces. Cover and
cook 8 to 10 hours. Serve with fresh sliced tomatoes and brown rice.

You can also skip the crockpot and toss this one right onto the grill. Gas or charcoal, this one is nice.

Fruity Barbecue Chicken

• 1 whole chicken cut up
• 1 8 ounce bottle Russian dressing
• 1 packet dry onion soup mix
• 1 10 ounce jar apricot preserves

Place chicken in crockpot. Combine dressing, soup mix and preserves,
pour over chicken. Cover and cook 8 to 10 hours. Serve with potatoes and a green salad.

For a different flavor, remove chicken from crockpot and place on a charcoal grill for a short time.

Creamy Chicken and Wild Rice

• 2 10-3/4 once cans of condensed cream of chicken soup
• 1-1/2 cups water
• 1 6 ounce package long grain and wild rice
• 3 cups of thickly sliced carrots
• 2 pounds boneless, skinless chicken breast halves

Combine soup, water, rice and carrots in crockpot. Add chicken and stir to coat. Cover and cook 7 to 8 hours.

About the Author

Frank Flohr (aka Chef Phronc) is passionate about cooking and is a self proclaimed Chef. Frank shares his passion for cooking at
ChefPhronc’s What’s Cooken Serving up a full plate of cooking tips, free recipes, resources and culinary information. Unleash the hidden “Chef” inside you!

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