6 boneless skinless chicken breasts
1 (12-16 ounces) bottle Carolina-Style BBQ sauce (My SIL recommends Bullseye, I use Guy Fieri’s because we couldn’t find Bullseye locally.)
1/2 cup brown sugar
1/2 c up white, or other, vinegar
1 teaspoon Montreal Chicken seasoning (The kind by McCormick.)
1/2 teaspoon garlic powder
2 tablespoons cornstarch
1/2 cup water
1. Place chicken in slow cooker. Mix remaining ingredients together in bowl then pour over chicken. Cook on LOW 6 hours.
2. Remove chicken from cooker and shred.
3. Mix together cornstarch and water in small bowl. Pour cornstarch mixture into slow cooker, stir well, turn slow cooker to HIGH and stir occasionally while sauce thickens. (I did this while shredding the chicken.)
4. Serve on rolls or other bread.
This is another recipe that was passed on to me by my great sister-in-law! It makes quite a bit of food, so be prepared for leftovers during the week or putting some in the freezer for later.
I had to use a different brand of BBQ sauce than she recommended because I couldn’t find Bullseye in the store. Guy Fieri’s was the only stuff that I could find which didn’t also have HFCS in it. I believe that it’s probably a lot more vinegary than the kind she uses because we felt the end result was more vinegary than we would have liked it to be. The moral of this story is to know your BBQ sauce! If you’re using a sauce with a lot of vinegar, tone it down on the stuff you add!
This was still very tasty and I’m sure I’ll make it again in the future.