Today is January 6, and some people know it as the Epiphany or Three Kings Day since it’s celebrated as the day the three kings arrive to see the Baby Jesus. We don’t take down our Christmas decorations until the Epiphany, so it’s almost always a work day, it’s a busy time for us.
Since I want to keep everyone working (i.e. cleaning), I like to make a hearty-yet-delicious crock pot meal that keeps us warm and fed and energized until everything is put away. This BBQ chicken is the easiest thing to make, can cook all day or be started a few hours before dinner. I usually serve it with biscuits or Hawaiian rolls along with a side of homemade poppyseed cole slaw. And I always save the last of the Christmas cookies for dessert.
Slow Cooker Chicken Barbecue
Ingredients
- 1 pound chicken breasts (frozen or raw)
- 1/2 cup barbecue sauce (your favorite)
- 2 Tablespoons brown sugar
- 2 Tablespoon olive oil
- 4 Hawaiian Rolls
Instructions
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Put the chicken in the crockpot and drizzle with the olive oil.
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Add the barbecue sauce and brown sugar. Cover and cook for 6 hours or until the chicken is moist enough to shred.
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Serve on Hawaiian rolls.
