This recipe is quick and easy to put together and is really moist and flavorful. My husband absolutely loves it and it's now on the menu weekly (the leftovers are equally as good the next day too)! I usually halve the ingredients, which serves 3, omit the sugar, cook on low (and have used both frozen and fresh chicken, both come out great) and shred the chicken at about 4.5-5 hours. The edges do start to burn a little if you leave it on for 7-8 hours (which can make this recipe a challenge if you're trying to cook it while away at work all day!). I was a little short on Italian dressing last time and the end result was still delicious. I do recommend using a decent BBQ sauce because it does make a difference. I recently cooked on high for 4 hours, and it was still a winner. Anyone hesitating to make the recipe due to comments about thickening - I found that if I didn't open the lid to check on it more than once to give it a little stir, I didn't need to thicken it; shredding it quickly with a steak knife and fork at around 5 hours (low) did the trick to absorb any extra sauce.
Was this review helpful?
3 users found this review helpful
This recipe is quick and easy to put together and is really moist and flavorful. My husband...