Slow Cooked Chicken in Barbecue Sauce

Ingredients

3 chicken breasts, halved or 1.5 lb tenders, whole

3 TBS olive oil

4 TBS ketchup

4 TBS molasses

2 TBS apple cider vinegar

2 tsp Mrs Dash or ½ tsp black pepper or

1 onion, chopped in chunks

3 cloves garlic, coarsely chopped

3 medium carrots, chopped

3 celery sticks, sliced in 1 cm length

2 cups of corn kernels, frozen or fresh

1 can of kidney beans

Steps for Instant Pot

“Saute” onion, carrots, celery and garlic until the onion is slightly cooked.

Add chicken to cook the surface slightly.

Turn off heat, add ketchup, molasses, Mrs Dash ( or b. Pepper), apple cider vinegar and mix thoroughly.

Add corn and mix all.

Pat down the food and put the lid on and “Slow Cook” for 6 hours for breasts and 5 hours for tenders.

If possible, mix it around once halfway through.

Once slow cooking is finished, add beans and mix them in and cook on “Saute” for 5-10 min until it starts to bubble and turn off the heat.