Crock Pot Root Beer Chicken
*2 (2.5 pound) bags Frozen Chicken Tenders
*2 Bottles IBC Root Beer
*3 tablespoons Dried Minced Onions
*2 tablespoons Dried Minced Garlic
*1 teaspoon Sea Salt
*1 teaspoon Freshly Ground Black Pepper
*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders
Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Crock Pot and cook as follows.
Place Marinated Chicken in the Crock Pot with cooking Liner. Cook on High for 4 hours.
Then drain the liquid/sauce from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.
Root Beer Barbecue Sauce
*1 cup Ketchup
*1 cup A W Root Beer
*1/4 cup Worcestershire Sauce
*1/4 cup Brown Sugar
*1/4 teaspoon Crushed Red Pepper Flakes
*2 tablespoons Dried Minced Onions
*1 tablespoon Dried Minced Garlic
*Pinch of Sea Salt
*1/4 teaspoon Freshly Ground Black Pepper
*1 tablespoon Cornstarch
*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.
Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes.
Pour sauce over cooked drained Chicken. Serve over toasted buns, I like Broiche Buns and Pepper Jack Cheese.