1 c water
1/2 c apple cider vinegar
5 tbsp light brown sugar
1/2 tbsp fresh ground black pepper
1/2 tbsp onion powder
1/2 tbsp ground mustard
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 lb boneless, skinless chicken breast
- Mix first nine ingredients in a medium saucepan, bring to boil. Reduce to simmer stirring frequently for 1 hr and 15 minutes.
- Place chicken in Crockpot, pour BBQ sauce over chicken, saving at least 1/2 to 2/3 of sauce for later. Put Crockpot on low for 6 to 8 hours or high for 4 hours.
- During the last 15 minutes that the chicken is in the Crockpot, use a fork to shred the chicken. Add a little more BBQ sauce into the chicken and stir.
- Place shredded chicken on top of potato bun, serve with additional BBQ sauce.
***Serve with homemade macaroni and cheese, and green beans. I also usually serve this with sun tea or homemade lemonade.***
Hubby Rating: 10, this is a great summer dinner. It's always a crowd pleaser, very easy to make and tastes delicious!