Last week and this past weekend I went to a conference in Boston. The conference itself was very good, and the food I got to eat while there was even better. I thought I’d share some of my photos with you. If you’re really just looking for a recipe, please scroll down.
The first day there I went to a free tasting at Harpoon Brewery with some old (and new!) friends.
The cool thing is that it’s totally free, and you can taste any of their beers. I particularly enjoyed the UFO Raspberry. Their cider is different, but also really good!
Later that evening, my friend Melissa and I went out for seafood and shared this delicious lobster boil pot.
The next night brought some clam chowder and fantastic stuffed salmon.
After dinner we walked over to the North End and stopped at Mike’s Pastry. Their cannolis are RIDICULOUS.
That place is awesome. And is bumpin’. Take a look at how busy it was!
On the last day of the conference, they served green beer (Harpoon’s UFO White) during the rapid response poster session, which just so happened to be the session during which I was presenting. Science + beer = ❤
Clouds on the trip home. I love visiting Boston. So glad I’ll be going back for another conference in November!
Now for what you really came here for: the food!
I found this recipe on the blog Stick a Fork In It. It can easily be adapted if you’re cooking for more than two people.
- 2 boneless, skinless chicken breasts, thawed
- 1/2 bottle BBQ sauce of your choice
- 2-3 tbs apple cider vinegar
- 2-3 tbs brown sugar
- 1/2 tsp garlic powder
- pinch red pepper flakes, optional
Place the chicken breasts in a 2 quart slow cooker. In a bowl, mix the remaining ingredients. Pour over the chicken breasts. Cook on low for 6 hours.
This is so easy, and so tasty. The chicken pretty much falls apart when it’s done.
If you decide to cook more chicken breasts, obviously increase the amount of everything that you add. You’ll also probably want to use a bigger slow cooker and increase the cooking time to 6-8 hours.