I am tagging this under quick and easy even though the crockpot cooking time is 6 to 8 hours. The prep time is the quick and easy part and this would be great for a busy weeknight. The leftovers are great too!
We love shredded chicken and barbecue flavoring. The key to this recipe tasting amazing is making sure you take the time to really shred the chicken. I use the two fork method and love the texture it brings.
You can make the chicken sweeter by using a brown sugar based barbecue sauce like Sweet Baby Ray's or tangier by using a smoked sauce.
Now on to the good part!
Ingredients:
6 boneless chicken breasts
garlic powder, to taste
salt & pepper, to taste
water
1 chicken bouillon cube
1 (12 oz.) bottle BBQ sauce
1/2 cup Italian salad dressing
2 TBLS. Worcestershire sauce
Season chicken with desired amount of garlic powder, salt and pepper. Place chicken in the crockpot and add 1 1/2 cups water along with the bouillon cube. Cook on low 6 to 8 hours.
Remove the chicken and drain the crockpot. Shred chicken finely using the two fork method. Add back to crockpot.
Mix BBQ sauce, Italian dressing and Worcestershire sauce in a medium bowl. Add to the crockpot, mixing a little to blend. Cook another hour on low, to blend the flavors.
Serve on buns or rolls.
No comments:
Post a Comment