I have to admit…sometimes I crave pulled chicken. Sounds strange, right? Well I blame it on my 6+ summers of working in a barbeque barn. For six summers straight, I pulled countless chickens–breasts, thighs-you name it, we pulled it— every single Friday, Saturday, AND Sunday of every summer, so of course, we naturally ate it too. The “we” I’m speaking of are my favorite girls—my twin sister, and my beautiful friends Tiffany and Monique. I think we all agreed, you don’t get barbeque chicken more tasty than chicken straight from a smoker! …or at least, that’s what I thought. Now that I’ve made this crock-pot recipe, I’m having second thoughts.
Not only is this simple to make, but the minimal ingredients make it fairly inexpensive, too. Plus, this will last you the work week and it’s extremely versatile. I ate it all week as a main dish, on top of salads, in sandwiches, and in wraps—your chicken, your choice J It’s just.so.tasty. Make this now!
Barbeque Crock-Pot Chicken
-4 skinless, boneless chicken breasts (I used 8 thin chicken tenderloin strips)
-1 can Campbell’s French Onion Soup (10 1/2 oz.)
-1 cup ketchup
-1/4 cup cider vinegar
-3 tbsp light brown sugar
-1 bottle smokey bbq sauce (or bbq sauce of your choice—I used honey barbeque)
3) Cover and cook on low 8-10 hours, or high 4-5 hours, until done.
5) Return chicken to slow cooker & add bbq sauce. Mix and reheat through, about 5-10 minutes. Enjoy!
What’s your favorite chicken dish?