The original version of this recipe called for just THREE ingredients. Wow! I got the instructions for this and another 3 ingredient chicken dish from Dede Christie and made them both last week when the weather turned cold and rainy. (I doctored it a bit because that’s what I do, but you may take the purist route and make the recipe in its original form.) Perfect for a busy weekday meal!
- 1 large package of boneless, skinless chicken breasts
- 1 can of your favorite Cream of _________ soup (I chose reduced sodium cream of mushroom because it had the lowest carb count)
- 1 can (about two cups) of your favorite barbecue sauce (I used Walden Farms sugar-free)
- 1 tsp. garlic powder
- A few drops of Tabasco
- 1 Tbsp. Worcestershire Sauce
- Slider buns (I used low carb hot dog buns cut into 3rds)
Get out your crockpot and your crockpot liner. Leave and go to the store if you don’t have a crockpot liner. You don’t really want to scrub a crockpot, do you? Assemble your ingredients. (Don’t freak out.) The ingredients shown here are for BOTH Dede’s Barbecue Chicken and her Mexican Chicken. I made them at the same time, in the same crockpot, in different crockpot liners.
Put your cream soup into a bowl. Add somewhere between half a can and a whole can full of your barbecue sauce. I used a half a can and later wished I had used more. (I solved the problem by putting some on top of the cooked meat when I made the sandwiches.)
I added some garlic powder, Tabasco and Worcestershire sauce. Next time, I’d sneak in a little chili garlic paste, too. Shhhhhh. Don’t tell!
Stir the mixture up and either stir in the chicken, or put the chicken in the crockpot and pour the mixture over it.
Cook 6 to 8 hours on low, or crank it up to high and cook it faster if you need it done in 4 hours or so. I would recommend stirring it sometime in between. The chicken tends to clump together. If you are not going to be there while it’s cooking, stir it good before you leave, so the liquid mixture gets in between all the chicken pieces.
After it’s done cooking, pour the mixture into a large bowl and shred it using the two-fork technique. It’s remarkably tender and ready to eat as is, or on bread or a little bun.