Monday's Midnight Express Easy BBQ Crock Pot Chicken

I usually prepare this the night before, put the crock in the fridge, and leave a note for hubby to put the crock on low before he goes to bed (or when he gets up, depending on his schedule). Or, I run home at noon and put it on. Supper is ready when I get home from work.

Items needed:

(1) small package of boneless/skinless chicken thighs
(1) small package of boneless/skinless chicken breast strips
(1) bottle of "Head Country" BBQ sauce
(1) package of hamburger buns

Directions:

Cut excess fat off chicken pieces
Wash chicken
Put chicken in crock & cover with BBQ sauce (you shouldn't need the whole bottle)
Add salt and pepper
Add about 1/2 cup water
Put in crock in fridge
When ready to cook, remove from fridge and put crock on low
Cook for 4-6 hours more or less*

When done, pull apart with a fork, plop on a bun, cover with fresh BBQ sauce.

Serves 4-6

This forgiving 'done' time makes it ideal for a variable supper time.

We also like to refrigerate the leftovers for sandwiches the next day, or wash the leftovers and cut them up for chicken salad (very interesting flavor for chicken salad).

We usually serve it with fresh salad or coleslaw, potato chips or potato salad, canned baked beans (Bush's), apple sauce.