CROCK POT BBQ CHICKEN & PEPPERS
I use this recipe many different ways... I usually make rice, shred the chicken and serve on top or I make BBQ sandwiches (if you make sandwiches, before shredding add some flour or cornstarch mix to the leftover sauce and heat if you like a thick sauce, I never do but we don't mind it a bit thinner) I always like a little crunch in my sandwiches so that's why I've added the peppers, they are sweet and cut thin so they don't take away from the chicken! I have also used the leftovers in roll-ups for lunches...so many possibilities.
Provided by Amber C.
Categories One Dish Meal
Time 5h20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl mix all sauce ingredients until well combined.
- Put 1/4 of the sauce on bottom of crock pot.
- Add sliced onions; place chicken on top; put 1/2 of the sauce on top of chicken; add sliced red peppers on chicken ( sometimes I add button mushrooms cut in half here also); top with remaining sauce.
- Cook on low heat for 5-5 1/2 hrs or until chicken is cooked; turn off crock pot; take out and shred with fork; place back in crock pot and mix in leftover sauce. Let sit with lid off for about 30 minutes to really soak up and thicken a bit.
- 10 minutes before serving add sliced yellow/orange pepper and mix well.
- If serving whole, pour left over sauce with peppers over the breast.
- Serve as desired.
Nutrition Facts : Calories 324.4, Fat 10.5, SaturatedFat 2.8, Cholesterol 61.9, Sodium 1438.6, Carbohydrate 35.8, Fiber 2, Sugar 24.8, Protein 23.4
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