This came out so tender and delicious. I only had about 1/3 of a bottle of barbeque sauce so I whisked it together with a mixture of apple cider vinegar, brown sugar, ketchup, balsamic vinaigrette dressing, salt, garlic powder and chili powder. I used a little more Worcestershire sauce than the recipe calls for and also put in a diced onion, diced green pepper, and a diced tomato with the chicken. I cooked in in a crockpot for about 6 hours on low and it came out great. After shredding the chicken and adding some sauce to keep it moist, I would suggest keeping the extra sauce on the side so people can add the amount they prefer on their sandwiches. I served my chicken on wheat sandwich buns with pickles, alfalfa sprouts and cheddar cheese. I'll definitely use this recipe again.

Reviewed On: Jul. 18, 2011

This was a great recipe. I made several changes: used nectarines instead of peaches, half a cup of brown sugar plus 1/4 cup white sugar, added 1 tbsp tapioca, 1/4 tsp ginger and 1/4 tsp nutmeg, and did a lattice top. I also baked the pie on a preheated cookie sheet because I always end up with a soggy bottom crust. I used the other reviewer's suggestion of leaving the pie in the oven to cool. My only problem was that the nectarines towards the middle of the pie were not cooked enough, even though I left the pie in for almost an hour. This could be because they were not ripe enough but next time I will cook it longer.

Reviewed On: Jan. 19, 2010

I've made this twice now and it comes out so beautifully. I used Cortland apples that were too mushy to eat and didn't have any mace so I put in some cloves and nutmeg instead. I usually have such bad luck with things in bundt pans and tube pans but this comes out looking absolutely gorgeous. I glazed it with some confectioner's sugar and OJ but the cake is just as good on its own. Thanks for the recipe - this is what everyone is geting for Christmas presents this year!

Reviewed On: Dec. 15, 2006