I have received information, product, and materials from McNeil Consumer Pharmaceuticals Co., the makers of PEPCID®. The opinions and recipe for Crock Pot BBQ Chicken are my own. This is a sponsored post for Mom It Forward. #PepcidTastemakers
Who doesn’t love a good BBQ? My family likes to eat and thankfully I have been blessed with a husband that likes to cook. He doesn’t always like to clean up, but I am okay with that. Our college kids don’t like to cook, so they handle the clean up. I pretty much stay out of the kitchen, unless it’s a holiday or special occasion.
Since the hubby does most of the cooking, I try to eat what he makes, without complaint or too much critiquing. That’s hard, but I try! He likes to add some spice and heat to the foods he cooks. Garlic and cayenne pepper are some of his favorites. Truthfully, their not my favorites. The older I get the more often I suffer from heartburn. Those spices are not a friend to this 45 year old body.
Since I don’t want to spoil the relationship with the cook in the kitchen, I am turning to PEPCID®COMPLETE for quick relief. The chewable starts working in seconds and lasts all day or all night. Perfect for those dishes with a zing the hubby likes to make. Crock Pot BBQ Chicken is definitely one of those recipes. It’s so darn good! It’s a family favorite and so easy to make. There is nothing like coming home to a house that smells like a country BBQ.
Crock pot BBQ chicken only takes a few simple ingredients that you can easily keep on hand. 6 frozen skinless chicken breast (approx. 3 lbs), 2 Tablespoons Garlic Powder, 12 oz BBQ sauce, 1/2 cup low fat Italian Dressing, 2 TBSP Franks Red Hot Sauce, 1/4 cup brown sugar, 2 TBSP Worchestershire Sauce.
Place chicken in a slow cooker. Sprinkle with garlic powder. In a bowl, whisk the barbecue sauce, Italian salad dressing, brown sugar, Frank’s Red Hot and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Serve on whole grain buns and keep the PEPCID®COMPLETE close at hand. This sandwich will pair well with our coleslaw recipe.
I have been using the berry flavored PEPCID®COMPLETE. It has a great taste and worked to put the fire out after a late night BBQ chicken sandwich. It gave me relief soon after I chewed the tablet and was able to go about the night heartburn free.
Are there certain foods that you eat that trigger heart burn ?
- 6 frozen skinless chicken breast (approx. 3 lbs)
- 2 Tablespoons Garlic Powder
- 12 oz BBQ sauce
- ½ cup low fat Italian Dressing
- 2 TBSP Franks Red Hot Sauce
- ¼ cup brown sugar
- 2 TBSP Worchestershire Sauce
- Place chicken in a slow cooker.
- Sprinkle with garlic powder.
- In a bowl, whisk the barbecue sauce, Italian salad dressing, brown sugar, Frank's Red Hot and Worcestershire sauce.
- Pour over the chicken.
- Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.