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Crock Pot BBQ Chicken & Peppers

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“I use this recipe many different ways... I usually make rice, shred the chicken and serve on top or I make BBQ sandwiches (if you make sandwiches, before shredding add some flour or cornstarch mix to the leftover sauce and heat if you like a thick sauce, I never do but we don't mind it a bit thinner) I always like a little crunch in my sandwiches so that's why I've added the peppers, they are sweet and cut thin so they don't take away from the chicken! I have also used the leftovers in roll-ups for lunches...so many possibilities.”
READY IN:
5hrs 20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl mix all sauce ingredients until well combined.
  2. Put 1/4 of the sauce on bottom of crock pot.
  3. Add sliced onions; place chicken on top; put 1/2 of the sauce on top of chicken; add sliced red peppers on chicken ( sometimes I add button mushrooms cut in half here also); top with remaining sauce.
  4. Cook on low heat for 5-5 1/2 hrs or until chicken is cooked; turn off crock pot; take out and shred with fork; place back in crock pot and mix in leftover sauce. Let sit with lid off for about 30 minutes to really soak up and thicken a bit.
  5. 10 minutes before serving add sliced yellow/orange pepper and mix well.
  6. If serving whole, pour left over sauce with peppers over the breast.
  7. Serve as desired.

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