Comments on: Slow Cooker Fruity BBQ Chicken

By: Judith Hanneman

Judith Hanneman — Fri, 12 Sep 2014 17:23:30 +0000

Hi Rosabel–I used a store brand BBQ sauce that was equivalent to Sweet Baby Ray's. You add the fruit preserves (I did apricot, but use what you like here) to give it the fruity tang.

By: rosabel achevarra

rosabel achevarra — Fri, 12 Sep 2014 17:14:35 +0000

Hi, I want to try this, but I don't know where to buy the fruity bbq sauce. Can you please help me? Thank you.

By: Judith Hanneman

Judith Hanneman — Thu, 28 Aug 2014 18:40:40 +0000

I gotta eat a lot cold Marc–plenty of leftovers here.

By: Marc

Marc — Thu, 28 Aug 2014 18:38:53 +0000

Yeah, I would think that cold would be even better. To quote "Christmas in Connecticut," cold chicken is my weakness. 🙂

By: Judith Hanneman

Judith Hanneman — Fri, 14 Mar 2014 01:27:54 +0000

You'll still get a bit of liquid at the bottom jaqueline, and that might make it too soupy. A lot of people do add it right at the beginning, but I found that to be too watery. It'll still taste the same though, but the sauce may not cling.

By: jacquelinemdavis30

jacquelinemdavis30 — Fri, 14 Mar 2014 01:17:20 +0000

If I'm using skinless chicken, can I skip the step of draining it and just put the sauce on it in the beginning?

By: Judith Hanneman

Judith Hanneman — Sun, 02 Mar 2014 05:07:41 +0000

This is even good cold Andi!!!!

By: Andi Gleeson

Andi Gleeson — Sun, 02 Mar 2014 04:59:40 +0000

Holy cow, Judith! That looks amazing! I love dark meat chicken in the crockpot since it stays moist and juicy. I definitely want to try this soon.

By: Judith Hanneman

Judith Hanneman — Mon, 17 Feb 2014 21:14:46 +0000

Hi Lauri–yes, do cover it! Just like you were going to cook anything else in the crock pot. I will edit this so that's clear. Thanks!

By: Lauri Thomas

Lauri Thomas — Mon, 17 Feb 2014 20:53:26 +0000

I have a question. Want to try this I noticed the first part of the instruction says how long to cook the chicken but does not specify covered or uncovered.