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· 38 ·
· 39 ·
Makes 6 servings | Total time: 4 hours and 25 minutes
2 lb. boneless skinless
chicken breasts
1 cup barbecue sauce, plus
more for drizzling
½ cup brown sugar
¼ cup bourbon
¼ cup Italian dressing
2 teaspoons garlic powder
1 teaspoon paprika
Kosher salt
Freshly ground black
pepper
6 Potato buns
Coleslaw, for serving
Ingredients:
1
In a slow cooker, add chicken breasts, barbecue sauce, brown sugar, bourbon, Italian
dressing, garlic powder and paprika. Season with salt and pepper.
2
Toss u nt il w el l coa te d, then c over an d cook on h igh f or 4 ho ur s or on l ow for 6 ho urs.
3
Shred chicken by placing it in the Delish Stand Mixer and using beaters on a medium
speed. Serve on buns with a drizzle of barbecue sauce and a spoonful
of coleslaw.
Directions
Brown Sugar
BBQ Chicken
Directions
Makes 4-6 servings | Total time: 30 minutes
Jalapeño
Popper Dip
Ingredients:
1
Preheat oven to 350ºF. In a large nonstick skillet over medium
heat, cook bacon in batches until crispy, about 8 minutes. Drain on
a paper towel–lined plate, then chop.
2
In the Delish Stand Mixer, stir together cream cheese, mayo, sour
cream, garlic powder, most of the cooked bacon (reserve some for
topping), most of the jalapeños (reserve some for topping),
and 1 cup each of cheddar and Monterey Jack. Season with
salt and pepper.
3
Transfer to a small oven-safe skillet or baking dish and sprin-
kle with remaining ½ cup each of cheddar and Monterey Jack,
cooked bacon, and jalapeño.
4
Bake until dip is golden and bubbly, 15 to 20 minutes. (If desired,
broil 3 minutes to get cheese extra-golden.) Serve with tortilla
chips or baguette slices.
10 slices bacon
1 (8-oz.) block cream cheese,
softened
¹
3
/
cup mayonnaise
¹
3
/
cup sour cream
1 teaspoon garlic powder
2 jalapeños, minced
1½ cup shredded cheddar
1½ cup shredded Monterey Jack
Kosher salt
Freshly ground black pepper
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