 |
Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 4 |
|
This recipe called for pork, which I don't like, so I decided to use chicken instead. To my surprise, it turned out really well. My husband actually liked it! Use your judgement on the consistency. I periodically checked on the barbeque a few times throughout the day and stirred it a little. I'd love to hear from anyone who tries this recipe. Hope you enjoy! Ingredients:
1/2 green pepper, chopped into tiny pieces |
1/2 onion, chopped into tiny pieces |
1 tablespoon quick-cooking tapioca |
1 -2 boneless skinless chicken breast |
1/2 cup barbecue sauce |
2 -3 teaspoons chili powder, depending on your tastes |
4 hamberger hot dog buns, toasted |
Directions:
1. In your crockpot combine green pepper and onions.
2. Sprinkle tapioca over veggies.
3. Place the chicken over the veggies.
4. In a med. bowl, combine barbeque sauce and chili powder.
5. Pour over the chicken.
6. Cover and cook on low-heat setting for 11-12 hours or on high-heat setting for 5 1/2-6 hours.
7. When the cooking time is almost up, take a fork and shred the chicken.
8. This should be quite easy to do, since the chicken will be very tender.
9. Cook a little longer or until you think it is at the right consistency.
10. Serve on the toasted buns.
11. (I used onion buns, which tasted good w/ the barbeque).
|
|