Sweet and Tangy Chicken & Green Beans

 So as luck would have it, we were gifted several pounds of green beans. This means we were now burdened with finding a way to use them before they all went off. We vacuum sealed a few bags for later consideration but held back one pound for experimentation. I was having some difficulty coming up with something that didn't involve a can of cream of mushroom soup. That's when I wound up going off the rails and basically pouring an entire bottle of Scott's Smoked Q Pineapple Ginger BBQ sauce in the slow cooker. The end result was actually really tasty. Kind of a Chinese restaurant, sweet and sour vibe. It works as a side dish, or you can serve it over rice as a full meal. As always, any notes are in blue. 

Ingredients

• 3 boneless, skinless chicken breasts (about 1-1/2 pounds) cut into 1" cubes
• 1 pound green beans, cut to whatever size you prefer
• 1/2 onion, chopped
• 1 tablespoon (about 3-4 cloves) garlic, chopped
• 1/2 teaspoon red pepper flakes. 
• 1/2 cup Shock Top Mango Island Wheat Beer (If you can't find this, any light beer would work. If you don't do booze, you can use ginger beer or water or chicken stock.)
• 1 bottle (12 ounces), divided Scott's Smoked Q Pineapple Ginger BBQ Sauce* (you're going to want to actually use this sauce because: 1) It's really good and 2) I can't think of anything that would adequately work as a substitute)

Ready for action!

Directions

1. Throw the first 5 ingredients into a slow cooker. 
2. Add about 2/3 of the bottle of BBQ sauce (about 3/4 cup)
3. Cook on HIGH for 3-1/2 hours
4. Drain the liquid out of the slow cooker. (seems an odd step, but if you don't, the whole thing will be very liquidy and the sauce won't stick well to everything.)
5. Add the remaining BBQ sauce and give everything a good stir. 
6. Cook on LOW another 15 minutes.

*If you follow that link and buy the sauce, use code TFMCK to save 10%!
Good Times!