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No seriously. Next to easy greek yogurt veggie dip, this is undoubtedly the easiest thing I’ve ever posted on this blog. I think my mom used to make some version of this when I was growing up, but I’m pushing 31 so the ol’ memory is getting pretty rusty and that could be completely inaccurate. Please do yourself a favor and make this. It freezes beautifully. And with football/potluck/need to feed a crowd or fill the freezer season around the corner, this is a real winner.

ps. there is another gratuitous picture of the sandwich after the recipe. Because it was sooooo tasty I’m convinced if I show it to you enough you’ll taste it through the screen.

pps. I know this isn’t gourmet or genius stuff here.

Easy Crockpot Chicken BBQ

  • Approximately 2 lbs boneless, skinless chicken breasts
  • 2 bottles of your favorite BBQ sauce ( really think about this at the store, and don’t choose something trendy or weird sounding, unless you know for sure you like it, go for something classic: Kansas City Style, Memphis Style, Sweet and sassy, etc)
  • Really good rolls (like potato, king’s sweet hawaiian rolls, slider rolls)
  • OPTIONAL: 10-12 oz bottle of beer. Something you would drink, but I wouldn’t recommend anything fruity or pumpkiny or oatmealy flavored . . . you get the idea.
  • Garnishes: red onion, pickles, hot pepper rings, cole slaw, whatever else.
  1. Pour about 3/4 cup of BBQ sauce in bottom of your crockpot. Place chicken in, pour rest of the bottle of sauce over chicken, turn to coat.
  2. Cook in crockpot on low for at least three hours. Be sure you check occasionally to see how the sauce is doing. If you are getting a lot of reduction and sticking to the sides, add a little more sauce.
  3. Shred chicken using two forks, add half a bottle of sauce. Cook at least 1-2 more hours.
  4. Serve and marvel how easy and relatively clean the whole process was.
  5. To freeze: let chicken come to room temperature and spoon using a slotted spoon into your freezer container (a lot of the chicken producers inject their chicken with saline water and you don’t want to stick that tin the freezer with your BBQ chicken).

The pickle and onion garnish were my husband’s idea. And what a brilliant and tasty idea they were.

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