Saturday, August 1, 2015
CROCKPOT BBQ CHICKEN
~ Mandi Ehman
canned pineapple chunks, drained
Place chicken in bottom of crockpot. Pour barbecue sauce over chicken, then top with pineapple chunks. Cook on low four hours or until no longer pink. Shred and serve over rice or hamburger buns.
Notes: You can use whatever quantities suit your taste, but we use three pounds of chicken, about a cup (maybe a little more) of barbecue sauce, and one can of pineapple. Mandi says she pours some of the reserved pineapple juice into her leftovers when she reheats them.