This is one of the easiest meals we make! It uses very few ingredients and the prep time is very little because the chicken is cooked in the crockpot.
- 1-2lbs. of Boneless Skinless Chicken (this depends on how many people you are feeding or if you want leftovers. To give you an idea, 1lb. of chicken feeds myself and husband with 2 leftover meals).
- 1 cup White Vinegar
- 1 cup Water
- BBQ Sauce (I buy the Stubbs Original BBQ Sauce- we use this sauce because it only has 4g of sugar per serving).
- 1 bag (10oz.) of shredded Cabbage (I get the bag at Trader Joe’s)
- 1 1/2 Tablespoon Olive Oil
- Camp Mix
- Preheat pan on stovetop on medium heat
- Add 1 1/2 TBSP Olive Oil to pan, making sure the entire bottom of the pan is coated
- Add shredded Cabbage to the pan and sprinkle with Camp Mix for seasoning
- Using cooking tongs, stir cabbage every few minutes
- Cook for 8-10 minutes (until cabbage is soft and slightly browned)
- Combine 1 cup water and 1 cup vinegar in crockpot. I use this crockpot HERE.
- Add the chicken to the crockpot and turn on low heat
(If you are using the same crockpot as mine, set it for 10 hours… which is the lowest heat. It doesn’t take the full 10 hours to cook, it’s done after about 5 hours, but it doesn’t hurt to cook for up to 10. You can put it on in the morning or before work and have it ready when you get home. Personally, I am able to go home for lunch so I put the chicken on at 12:00 and eat around 5:45. The nice thing about this crockpot is that it turns to “warm” after the 10 hours so it stays hot until you are ready to serve).
- Once cooked, remove all liquid from the crockpot, leaving only the chicken (which should be very tender)
- Using a fork, shred the chicken until it is pulled apart into stringy pieces
- Add BBQ sauce and stir until mixed evenly and all the chicken is coated (for every 1lb. of chicken I use a 1/2 a bottle of BBQ sauce)