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This is a dish I make for my kids when I want a memorable dinner, like their first night home from camp. The beauty of it lies in the versatility of the ingredients. Use the toppings that match your family’s palates and have fun being creative. A Food Fight, Round 2 Recipe
oil, for greasing pot
2 onions, sliced
4 chicken breasts
salt, to taste
pepper, to taste
1 and 1/2 cups Salad Mate BBQ Sauce
1/4 cup brown sugar
1/2 cup water
1 tablespoon Gefen Worcestershire Sauce
1- 2 pound (1 kilogram) bag frozen fries (I like waffle cut)
spicy mayo or garlic aioli, to taste
grilled veggies
grilled corn
hot peppers
french-fried onions
Grease the crock of your slow cooker liberally. Lay sliced onions in the bottom of the crock. Season chicken with salt and pepper and lay on top of the onions.
Mix barbecue sauce, brown sugar, water, and Worcestershire sauce and pour over chicken.
Cover and cook on high for three to four hours.
When chicken is nice and soft, remove from the slow cooker and shred with two forks.
Fry (or bake, works equally well) French fries until nice and crispy.
In a serving dish, arrange the French fries. Top with shredded chicken and onions and continue to layer with your favorite toppings. Drizzle generously with spicy mayo or garlic aioli.
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Delicious! The entire platter was licked clean.