This is an old Southern favorite of mine. I was first introduced to this recipe by my husband's Aunt. I love the fact that you can either cook it in the oven, or in the crock pot - whichever works best for you. Either way, the results are pretty similar.
Today I'm using the crock pot, because my chicken is still frozen and well, it's just easier. Nothing to thaw, no sauce to cook ahead of time - just throw it all in, and in 6 hours, viola.
Another thing that I love about this dish, is that the kids gobble it up! The chicken is moist and tender, and the sauce is tangy and sweet with just a touch of heat. It's perfect for dipping, so grab a bread stick and dig in.
- 6 Boneless Skinless Chicken Breasts
- 1 cup Ketchup
- 12 oz. Coca-Cola
- 1/4 cup Worcestershire Sauce
- 1/8 tsp Garlic Powder
- 1 tsp Crushed Red Pepper Flakes
- 1/2 cup sliced Bell Pepper (I use a blend of colors)
- 1/2 cup sliced Onion
Stove Top / Oven Method:
- Preheat oven to 325 degrees.
- Mix ketchup, coke, Worcestershire sauce, garlic, and pepper flakes in a saucepan. Bring to a boil and cook for about 5-10 minutes, stirring continually, until it begins to thicken. Remove from heat.
- Prepare a 9 x 13 baking dish, by spreading a layer of the sauce on the bottom.
- Lay the (thawed) chicken breasts in the pan.
- Cover with the remaining sauce.
- Layer the bell pepper and onion on top of that.
- Bake in the preheated 325 degree oven for 1 hour and 30 minutes.
Crock Pot / Slow Cooker Method:
- Lay (frozen or thawed) chicken breasts in the bottom of your crock pot.
- Mix the ketchup, coke, Worcestershire sauce, garlic, and pepper flakes in a medium bowl until the ketchup breaks down and incorporates.
- Pour over the chicken breasts.
- Lay the bell pepper and onion on top.
- Cover and Cook on Low for 6 hours or so. (If using frozen chicken breasts, cook on High for the first 3 hours)
- Check your sauce. If you feel like it needs to be thicker, mix a little cornstarch into a small amount of cold water to make a roux. Stir in the roux, and cook uncovered, for about 30 minutes more, or until thickened.
Serve over cooked spaghetti.