Sweet 'n Tangy Shredded BBQ Chicken By: Jesse W.
My name is Jesse W. I am a 28-year-old male in Ohio with cystic fibrosis. I was diagnosed at 6 months of age. I am not a trained chef, but take pride in my culinary abilities. I have created my own recipe book with about 20 recipes as of right now. This is the most recent addition. I got the idea for this recipe from a TV show, only they did it with pork loin, root beer, and different spices and vegetables. The pork loin didn't look or sound good to me, so I thought I'd try it with chicken and my own little spin. I hope you enjoy :)
- 2 large or 3 medium chicken breasts
- 1 1/2 can(s) Cherry Coke
- 2 garlic cloves
- 1/2 large onion
- 2 tsp crushed bay leaves
- 1 tsp basil
- 1 c KC Masterpiece or Sweet Baby Ray's BBQ sauce
- 1/2 c brown sugar
- 1/3 c honey
- 1/4 c chopped and de-seeded jalapeños (optional)
- Add All Ingredients
Finely chop garlic cloves, onion, and jalapeño.
Combine chicken breast, garlic, onion, jalapeño, bay leaves, basil, and Cherry Coke in crockpot.
Cook over high heat.
Check chicken every 15 minutes and shred with fork as it's cooking.
Once all the pink is gone from the chicken cook another 10 minutes.
Drain all juices from the crockpot and add honey, BBQ sauce, and brown sugar.
Continue cooking until sauce is thickened and sticking to chicken.
Eat up and enjoy!! Tastes great on a sandwich with mayo, eaten with a broccoli cheese soup.
- Servings: 7
Amount per serving:
- Calories: 224
- Fat: 2 g
- Sodium: 430 mg
- Protein: 430 g
- Calcium: 21 mg
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