Montgomery Inn BBQ Chicken
"This is the best shredded chicken you will ever put in your mouth! This can be cooked in a crockpot or stovetop. I have made this several times, and there is no way to mess this recipe up. I have also used Boston Butt pork and made pulled pork."
- Ready In:
- 3hrs 5mins
- Ingredients:
- 6
- Yields:
-
5-6 cups
- Serves:
- 5
ingredients
- 4 lbs boneless chicken breasts, skinless
- 3⁄4 cup water
- 3 tablespoons vinegar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon cumin
- 1 (28 ounce) sweet baby ray's barbecue sauce
directions
- Put all ingredients in the crockpot except for the BBQ sauce and cook for 3 hours. Remove the chicken to a plate to cool. Shred with a fork when cooled enough to handle.Drain the juices, but reserve about 1-2 cups to put back in with the sauce to get the right consistency. Return the shredded chicken to the pot and add the entire bottle of BBQ sauce. Add a little of the reserved juices at a time until you are satisfied with the consistency. NOTE: when assembling the ingredients, do not be fooled into thinking that there is not enough liquid in the crockpot. Do not add more liquid than the recipe calls for. The chicken will add broth as it cooks.
Questions & Replies
-
when in the crockpot what temp. is the crockpot on low or high for the 3 hours?
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RECIPE SUBMITTED BY
I live in the north west part of Florida with my husband and two wonderful boys. We love the pristine sugar white sandy beaches. I enjoy gardening, reading. Fishing with the family, camping, and entertaining. I collect sea shells and cookbooks. If I have to evacuate for hurricanes, I take my pets, photos, important papers, and my cookbooks. I have recipes that are hand written from my mother and grandmothers that cannot be replaced. My favorite cook is Paula Deen. I have all of her cookbooks. I love to watch her and her children on the Food Network. I also subscribe to her magazine.
