Source(google.com.pk)
Ingredients:
1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion, sliced
4 -6 hamburger buns
Directions:
1
Remove all visible fat from the chicken and toss it in the crock pot.
2
Place the onion slices on top of the chicken.
3
Pour the barbecue sauce over top.
4
You may not need the entire jar, just enough to cover the chicken.
5
Cook it on LOW for 8 hours or until the chicken is nice and tender.
6
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
7
Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
8
Voila!
9
An easy weeknight meal that doesn't heat up your kitchen in the summertime!
10
I love this with potato chips and a carrot and raisin salad.
Thank you for posting this recipe. I read all the reviews and found that I had like many of the reviewers used Sweet Baby Rays barbecue sauce. I shred the chicken after 4-5 hours and let it soak up all the sauce. Also, I added a couple teaspons of liquid smoke. I have used this recipe before and intend on using it many times in the future. Great recipe. The taste along with the ease of preparation cannot be beat!!
As good as any I've had in a restaraunt. I used 2.5 lbs chicken , Sweet Baby Ray's Honey 18 oz (could probably use a little more). Seasoned chicken with pepper and garlic salt before cooking. Diced the onion. Cooked for 3.5 hours on low, took chicken out, shredded and added more pepper to chicken and sauce. Added last bit of bbq sauce in bottle to the pot. Threw chicken back in pot and cooked for 15-20 minutes longer. Served on kaiser buns with cole slaw on the side.
Great recipe. I cooked this for my husband and his buddies. "perfection" is what i was told. We put the bbq chicken on tortillas with a little bit of lettuce and tomatoes. So good! So easy!
Ingredients:
2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
Directions:
1
In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
2
Stir in sage, marjoram, salt, pepper, savory and thyme.
3
Combine vegetable mixture with the bread cubes and parsley.
4
Toss well.
5
Pour stock over mixture, tossing well.
6
Spoon into your crock-pot.
7
Cover and cook on high for one hour.
8
Reduce to low and continue cooking for 2-3 hours, stirring every hour.
9
As stated for Vegetarians use vegetable stock.
I have made this recipe for years, but never included apple. Will do that this year. I have one thing that I add to this, that makes it just like "in the bird" stuffing. I buy a turkey thigh, or wing, or similar size piece of turkey in the fresh meat case, and put that on top of the stuffing when I let it cook. It cooks for about three hours, and the turkey is cooked all the way through, plus the stuffing has the taste of turkey that makes it so delicious! It just adds a scrumptious flavor, and you can always use more dark meat!
Excellent easy recipe. It was so nice to not have to fuss with stuffing in the oven when cooking a big turkey dinner. I took your advice and doubled the sage and savory. I also added 1/2 C dried cranberries which I usually have in my stuffing. It adds a nice colour to it. I cooked it for 41/2 hours total as my turkey took a little longer than I had planned. It was still nice and moist. It went well with your master brine recipe which is the only way to cook a turkey for me from now on.
It took me a while to get back here, but I did make the stuffing and it went over great with my daughter. She loved it and I used it as a topping for a savory vegetable pie I made her a few days later. Nice flavor and I did double the sage and savory-I was worried that it would not be moist enough, however the sweat from the lid helped. I will make it again.
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