Pretty good as is, but I had to make a few changes. I rubbed salt, pepper, onion and garlic powders, and paprika under the skin of unfrozen chicken (food safety courses teach not to use frozen meat in slow cookers because it spends too much time in the 'danger zone'). Then I placed the chicken in the cooker on top of balls of foil and added about 1/3 c water and some liquid smoke to the bottom. After 4 hours on low I lifted the chicken out, removed the foil, and drained the juices, then shredded the chicken and returned it to the cooker with sauces and cooked another hour on low. A couple notes: whenever I make this I add extra chicken initially, then set it aside before adding sauces so I already have perfectly cooked chicken for salad or whatever else. And if you don't have Italian dressing, you can just do what I did, after topping with BBQ, drizzle with olive oil, red wine vinegar (or any wine vinegar), lemon juice, and parsley and oregano to taste. Finally, if you use a sweet barbeque sauce (I used honey barbeque) do NOT add the additional brown sugar, it makes it far too sweet. Don't be put off by the BBQ and Italian dressing combo, it makes an all around crowd pleaser that was enjoyed by everyone in my family.
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Pretty good as is, but I had to make a few changes. I rubbed salt, pepper, onion and garlic...