Great taste and super easy! I used a 3lb bag of frozen "chicken tenders" (no, not the breaded ones!), and Sweet Baby Ray's barbeque sauce (that's just an FYI, not a suggestion). I added three teaspoons of chopped garlic, a large white onion minced and about a tablespoon and 1/2 of dried mustard. I made these additions because I thought it was too sweet when I sampled the sauce. (Another brand might be more on the tangy side, but I worked with what I had on hand.)
After the chicken was falling-apart done, I removed it from the pot and did a simple reduction of the sauce (just boil it down to the consistency you want). I broke the meat into chunks instead of shredding it and served it on hard rolls.
To the people who commented that the sauce was "runny" or "thin"... I feel the blame is more on the part of the water injected into the chicken and not the recipe.... if you read the info on the package, almost all chicken is "water added"..... unless you are freinds with a chicken farmer and can get it fresh and "unprocessed", we just have to deal with that and adjust.
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Great taste and super easy! I used a 3lb bag of frozen "chicken tenders" (no, not the breaded...