Here’s a pretty straightforward recipe that you can make 3 ways! Slow Cooker, Pressure Cooker, or Grill.

Ingredients:

• Two jars of your favorite chunky style salsa. I usually use Tostito’s Mild and Medium salsas.
• 2/3 cup brown sugar. I use light brown, dark works well too.
• 3 Shakes Worcestershire sauce.
• 1 family size pack of your favorite chicken.
• If Grilling, Lawry’s Seasoned Salt
• If Pressure cooking or slow cooking, a small can of chicken broth. (Swanson original is what I use.)
• Salt and pepper shakers.

Serve with Rice (white or yellow) and something green if you want this to be healthy… ish. Frozen veggie mix w/ peppers. Green beans. Beets…. whatever you like!

Fancy? No. Tasty? Definitely. Let’s start with the common denominator…

The Sauce

Chuck it all in a saucepan. Well. Everything but the chicken. Add the salsa, then brown sugar and worchestershire. It won’t all come together right away. warm it up until bubbling regularly and the brown sugar has fully dissolved. Taste! If it’s not spicy enough, add a pinch of red pepper flakes. Not sweet enough? back to the brown sugar!

That’s it. Seriously.

Pressure Cooker

This is the most common way I do it. Put the chicken in the cooker and pour chicken broth over it so the chicken is at least half covered, preferrably with 3/8 to 1/2 inch chicken above the liquid level.

Shake a little black pepper over the chicken, then spoon some of the sauce over the exposed chicken. some will run down into the broth. This is good! during cooking the flavor will be forced into the meat.

Seal it up and cook! I do 12 minutes for 5 large chicken breasts and then letting it come down from pressure on it’s own either until it releases or 10 minutes have elapsed. Plate, spoon over some more hot sauce to taste. Tadah! Dinner.

The Grill

For chicken breast here I like to cut them long ways to reduce the size of the pieces and make them cook faster. On a baking sheet covered in foil for easy cleanup season thoroughly on all sides with black pepper and Lawry’s Seasoned Salt. Get that grill HOT. at least 400 on the dial and toss them on. Cook the top side first. At about 140 – 145 internal temp spoon some sauce over them and finish cooking to an internal temp of 160 degrees Fahrenheit. Move them to the cold side of the grill / to a warm location so they don’t get overdone as you cook the rest. Safe internal temp is 165, they will easily carryover that last 5 degrees on their own.

Plate and serve with rice and veggies, along with more of the sauce to taste

Slow Cooker

I actually haven’t done this one myself yet! My friend has though! Here’s his method. Set up just like the pressure cooker… Put the chicken in the cooker and pour chicken broth over it so the chicken is at least half covered, preferably with 3/8 to 1/2 inch chicken above the liquid level.

Shake a little black pepper over the chicken, then spoon some of the sauce over the exposed chicken. some will run down into the broth. This is good!

Throw the lid on it and cook on low for 6+ or high for 3+ hours. Whichever way you’re looking for that same 165 degree internal temperature, or until the chicken feels done through. (Look up the palm method for telling doneness of meat!)

Have fun everyone!