Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

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 many possibilities.

Ingredients Nutrition


  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.
Most Helpful

I loved this as did my dinner guests. I've had requests to make it again which I'll gladly do - its so simple!

kahollier May 02, 2010

Very simple to make and an easy crowd pleaser. I prefer savoury to sweet when it comes to bbq, so I went half on the sugar and adjusted the bbq sauce to ketchup ratio towards bbq. This recipe would have been stratospheric for me if the sauce somehow came out thicker - I like very clingy sauces - but all in all, I think if you like bbq and you like chicken - you'll probably be happy with this recipe.

Kristina+Enno March 08, 2010