Submitted by: Veronica Gantley
This is one of those recipes you can enjoy just about anytime. It is great for lunch or dinner and it makes a lot so you can have leftovers well into the week. After you cook it you can also freeze it.
Because I am from the south, any barbecue I eat I enjoy with coleslaw on top. I love this barbecue with my Uncle Edwin’s Canadian Coleslaw. I call it that because my uncle is from Canada. You might not know this, but so is my mom. She moved here to the US when she married my dad. My dad was in the Navy, so we did move around a lot when I was little. It is kind of odd, but we lived mostly in the Southern States. My little sister was born in Georgia. Me, I was born in Virginia, where my dad retired and we still live here.
Well, there is the exception of my older sister. She was born in Cuba. That is where my dad was stationed at the time. Not long after mom had my sister my dad got stationed back to the US and we have been here ever since. So I have had a lot of different cultural experiences that has influenced my cooking.
So no matter where I hang my hat, this dish, reminds me of home.
Slow Cooker Chicken Barbecue
- 8 boneless skinless chicken breasts
- 1 cup ketchup
- 1/3 cup Worcestershire sauce
- 1/2 cup brown sugar
- 1 teaspoon hot pepper flakes
- 1/2 cup cider vinegar
- Place chicken in the slow cooker.
- In a medium bowl whisk together ketchup, worcestershire, sugar, hot pepper and vinegar. Pour sauce over chicken.
- Cover and cook on low 6-8 hours or on high 4-5 hours.
- When chicken is done, remove and shred. Add chicken back to sauce.
- Serve on Kaiser.
- If the sauce begins to dry out add 1/2 cup water.
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