Kansas City Bbq Chicken Dip Recipes

KANSAS CITY BBQ CHICKEN DIP RECIPE

Steps:

• Mix ketchup, molasses, water and seasoning mix in 4-quart slow cooker. Add chicken to slow cooker; stir to coat.
• Cook 2 hours on High or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from slow cooker.
• Shred chicken using 2 forks. Return chicken to slow cooker.
• Stir in cream cheese and shredded cheese. Sprinkle with onion before serving.

KANSAS CITY BBQ'D CHICKEN

Steps:

• 1. Preheat a grill with high, medium high, and medium zones. Lightly oil grates.
• 2. Season chicken with salt and black pepper, to taste and place it skin-side down on grate on high heat. Cook until skin is crisp, turning once, about 5 minutes. Dip each piece of chicken in sauce, shake off excess, and return to grill-dark meat pieces over medium high and white meat over medium heat. Cook, covered, basting once more, until glazed and an instant-read thermometer inserted in thickest part of each piece of chicken registers 170degreesF, about 25 to 30 minutes.
• 1. Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf.
• 2. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

KANSAS CITY BBQ CHICKEN DIP

Steps:

• Mix ketchup, molasses, water and Seasoning Mix in 4-quart slow cooker. Add chicken to slow cooker; stir to coat.
• Cook 2 hours on HIGH or until chicken is cooked through. Remove chicken from slow cooker.
• Shred chicken, using 2 forks. Return chicken to slow cooker. Stir in cream cheese and shredded cheese. Sprinkle with onion before serving.

KANSAS CITY BBQ CHICKEN DIP

Steps:

• Mix ketchup, molasses, water and seasoning mix in 4-quart slow cooker. Add chicken to slow cooker; stir to coat.
• Cook 2 hours on High or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from slow cooker.
• Shred chicken using 2 forks. Return chicken to slow cooker. Stir in cream cheese and shredded cheese. Sprinkle with onion before serving.

KANSAS CITY BBQ CHICKEN DIP

Steps:

• Mix ketchup, molasses, water and seasoning mix in 4-quart slow cooker. Add chicken to slow cooker; stir to coat.
• Cook 2 hours on High or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from slow cooker.
• Shred chicken using 2 forks. Return chicken to slow cooker. Stir in cream cheese and shredded cheese. Sprinkle with onion before serving.

GRILLED KANSAS CITY SMOTHERED BBQ CHICKEN

Steps:

• Whisk together all sauce ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature, about 15 minutes.
• Measure out 1/2 cup of sauce and set aside. Pour remaining sauce into a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes.
• Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade.
• Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or a meat thermometer inserted into the center reads 170 degrees F.
• Unwrap foil packets and place 2 slices of provolone cheese over each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh cilantro or parsley and serve.

KANSAS CITY BBQ CHICKEN DIP

Steps:

• Mix ketchup, molasses, water and seasoning mix in 4-quart slow cooker. Add chicken to slow cooker; stir to coat.
• Cook 2 hours on High or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from slow cooker.
• Shred chicken using 2 forks. Return chicken to slow cooker. Stir in cream cheese and shredded cheese. Sprinkle with onion before serving.