1 teaspoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/4 cup Jalapeno peppers (optional)
1 tablespoon baked beans
1 pound chicken breast halves
1 red onion
1/2 teaspoon paprika (optional)
1 tablespoon Worcestershire sauce
8 breasts
In a slow cooker, spray the oil and salt over a broad medium-size open flame. Add the dill, jalapenos, baked beans, chicken, red onion, paprika and Worcestershire sauce, and toss to coat. Cover, and heat to medium-low.
Cover loosely with aluminum foil while hot, and add water to tangent (with or without dill) if necessary to circle platter. Bake on high heat for one hour, or until chicken is no longer pink or easily pulled away. Remove foil from coated pan, and continue cooking 8 hours, or on low heat for 10 to 12 hours.
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