I think this is one of the best meals I have made recently (or ever). It’s one part simple (crockpot chicken) and one part semi-hard work yet amazing (skillet creamed corn).
If you’re looking for a yummy summer meal, this is it.
Crockpot Barbecue Chicken
Recipe (adapted from here):
- 1 lb boneless, skinless chicken tenders
- 1 medium-sized bottle Sweet Baby Ray’s barbecue sauce (trust me)
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1 tsp. Grill Mates Smokehouse Maple seasoning blend
- 1 tsp. Smoky Sweet Pepper seasoning blend
- 1-2 tsp. garlic powder
Skillet Creamed Corn
Fresh corn is a summertime vegetable, and there seems to be an never-ending supply of it at Publix (4 for $3!).This recipe is from Kevin & Amanda. They did such a great job visually explaining how to make this, I’m just going to send you in their direction. Click here for the recipe and instructions.
Cutting the corn and spooning the cobs to get the milk took a little bit of work, but it was definitely worth it.
Once the hard work of getting the corn off the cob is done, it’s pretty easy.
In 45 minutes, you have the best-tasting corn ever! I’m going to make this a lot while the fresh corn is available.
Serve with Bridgford Parkerhouse Style Rolls (the same kind my Grandma serves!). Try not to eat the entire skillet of corn in one sitting. 😉