Slow Cooker Island BBQ Chicken

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2 pounds chicken breasts (like boneless/skinless)
salt and pepper, to taste
1 whole medium onion, sliced thinly
┬╝ cups raisins
1 bottle fruity barbecue sauce (18-20 oz bottle, guava, mango, or pineapple)
2 T balsamic vinegar (a couple of splashes)
6 whole favorite sandwich buns
Directions
1. Place chicken breasts into slow cooker and sprinkle salt and pepper to both sides. Add sliced onion and raisins. Pour 3/4 of the bottle of barbecue sauce and balsamic vinegar over chicken and combine. Cover and cook on low for 6-8 hours.
2. When cooking is complete, take 2 forks and gently pull apart chicken breasts. Take remainder of barbecue sauce and pour over chicken and combine. (Optional: I added the rest of the sauce and it was way too saucy. Add at your own discretion.) Let the shredded chicken sit in crock-pot uncovered for about 15 minutes to warm up the additional sauce.
3. Add shredded chicken to your favorite sandwich bun and top with coleslaw, if desired.  Serves 6-8
 




Matriarchy

Member since Sep 2007

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