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.

Ingredients

3 serv.

boneless chicken breasts↗2
medium onion, sliced in 1/4-inch thick strips↗1⁄2
medium yellow bell peppers or 1/2 medium orange bell pepper, sliced in 1/8-inch thin strips↗1⁄2
medium red bell pepper, sliced in 1/4-inch thick strips↗1⁄2
Sauce
cup barbecue sauce, I use Famous Daves Rich N Sassy use your favorite↗3⁄4
cup ketchup↗3⁄4
tablespoons brown sugar, depending on how sweet your BBQ sauce is↗1 1⁄2 - 2
tablespoon Worcestershire sauce↗1⁄2
tablespoon soy sauce↗1⁄2
tablespoon cider vinegar↗1⁄2
teaspoon red pepper flakes, to your taste↗1⁄2
garlic clove, minced↗1 - 1 1⁄2

Step-by-step instructions

1
In a bowl mix all sauce ingredients until well combined.
2
Put 1/4 of the sauce on bottom of crock pot.
3
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.
4
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.
5
10 minutes before serving add sliced yellow/orange pepper and mix well.
6
If serving whole, pour left over sauce with peppers over the breast.
7
Serve as desired.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App