I love BBQ. Let's just get that straight. Coming from Kansas City, I've had some great BBQ, as KC knows BBQ (as does Texas, Carolina, and Memphis, in their own styles). In my haste of meal-freezing in preparation for the time-starved days of early parenthood, I decided to freeze some BBQ shredded chicken. This recipe is SOOOO easy though, advance preparation is not necessary. By using chicken instead of pork or beef, this BBQ is lower in bad fats and cholesterol. And let's face it; it just tastes so good.
Although you can certainly make your own BBQ sauce, I decided to use a pre-made sauce. I chose Bull's Eye BBQ Sauce--Kansas City Style (made by Kraft), based off of the ingredients. Most store-bought BBQ sauces use high fructose corn syrup as the #1 ingredient. In fact, I think only two bottles of BBQ in all of the grocery store I was at did NOT use high fructose corn syrup. Do NOT buy these for your health's sake. The sauce I used has tomato puree as the #1 ingredient, along with sugar, vinegar, molasses, and other seasonings.
2 lbs Frozen Chicken Breasts (can be in strips or entire breasts)
1 18-oz Bottle of BBQ Sauce (or make your own sauce)
1. Put frozen chicken breasts into Crockpot.
2. Pour BBQ sauce over chicken breasts.
3. Cook on low for 6-8 hours. Take two forks and shred the chicken up after chicken has cooked through.
That's all! Sooo easy. Serve on top of a whole-grain bun with pickles. Sides of BBQ baked beans, coleslaw, and baked french fries work well with this. Enjoy!