It seems silly to write this up as a recipe, but it’s one that’s worth adding to your repertoire for the busy summer. This recipe is great for potlucks, parties, anytime you’re hosting a crowd. It’s easy enough to double or triple, so you can make enough for your family and bring a meal to a friend in need. It can be made a little healthier, a little less expensive, or gluten-free, depending on your needs. You can use pork or beef instead of chicken, whatever you have on hand, and it’s super-quick. Love it! It’s another version of “lazy chicken,” the Slow Cooker BBQ Chicken.
Slow Cooker BBQ Chicken
2-3 lbs boneless chicken breasts or thighs
1 bottle prepared BBQ sauce (or if you prefer, homemade)
It doesn’t matter if the chicken is frozen or thawed, just adjust the cooking time. Put the chicken in the crock, then add the barbeque sauce on top. If frozen, cook on low for 8-10 hours; if thawed, 4-6 is plenty. When done, shred chicken in the crock and mix in with the sauce. Serve on hamburger buns.
I usually serve BBQ chicken with broccoli slaw because I like the crunch and tang along with the sweet, savory chicken. For my broccoli slaw, I just toss a bag of broccoli slaw (found in the produce section) with 1/3 cup apple cider vinegar, 1/3 cup canola oil, and 1/3 cup sugar.