YUM! We're not fans of bouillon, so I substituted 3 1/4 c broth for the water/bouillon. I also used 1/2 lb of Ekrich Smoked Sausage in place of the ham. Super delicious!

Reviewed On: Apr. 8, 2010

Thanks for a wonderful recipe!!! It's been a family favorite for a couple of years now. We like to use zucchini, mushrooms, onions, peppers and chicken, which we douse with a hearty dose of salt, pepper and garlic powder before adding to the marinade. When I'm not in the mood to skewer, I place the meat and veggie chunks on a broiler pan covered with foil and cooking spray, then broil on high 5-7 inches from the flame for app. 7 minutes on each side, or until chicken is done. You can also separate the veggies from the meat and broil separately if you feel one needs more time than the other. If you pound them flat (1/2 -3/4 inch thickness) before marinading, whole boneless chicken breast halves also take around 7 minutes to broil per side. This is a great alternative to my charcoal grill in the middle of the winter. In fact, we're having it tonight!

Reviewed On: Feb. 24, 2010

Tasty! This one's a keeper. I used 6 fresh chicken breast halves. I put them in a 4-5 qt oblong slow cooker (not certain exactly how large is) and followed the recipe to make the sauce. I used Cookie's BBQ sauce and super cheap Italian dressing. I poured the sauce over the top and cooked them on low for 3 hours (they were fully cooked at this point), removed the chicken breasts, shredded them, then returned them to the slow cooker with the sauce and cooked on low for an additional hour. At the three hour mark, the sauce was runny and the chicken was very juicy but a bit flavorless. Almost immediately after the meat was shredded and combined with the sauce, the concoction was perfect! I served it on hamburger buns tonight, and plan to try it over both sweet potatoes and Idaho potatoes later in the week. YUM!!!

Reviewed On: Dec. 7, 2009