I found this recipe in my Taste of Home Magazine that came this month. We’ll be having these often in the coming summer months when I don’t want to turn my oven on or slave over a hot stove.
The chicken is juicy, flavorful and melt-in-your-mouth tender! It has a subtle smokey taste (from the brine) like it came off the BBQ grill, but it slow-cooks in a crockpot in your kitchen instead.
If you’re short on time, the marinating process can be abbreviated or skipped. Just make sure that you have a cup of brine in which to cook the chicken.
Use as much or as little BBQ sauce as you like! I love Jack Daniel’s Honey Smokehouse. Add melted cheese, lettuce, cole-slaw or whatever suits your fancy! Serve it on your favorite rolls…homemade or from the store…toasted or not. I served it on yummy Hawaiian rolls.
It’s a very versatile, no-fail, tasty meal!
I used the leftovers the next night to make BBQ chicken grilled cheese sandwiches with tomato basil soup. But you could also make some Cowboy Quesadillas with the extras. Mmmmm….mmmmm….good!