2 whole, or 4 portions, chicken breast
1 bottle of Stubbs Moppin’ Sauce
1 green pepper
1/2 yellow onion
3 medium carrots
1 tsp of garlic powder
Peel and seed veggies. Place in food processor with garlic and pulse until pureed. Spray bottom and sides of crock pot. Pour a few TBSP of Stubbs in the bottom. Place chicken on top. Pour veggies over the chicken then cover with 1/2 of the bottle of Stubbs. Cook on low for about 5 hours. Remove chicken and shred/debone. Return to crock pot and mix with sauce. Enjoy on its own or as a sandwich. Tasty!
NOTE: I made this tonight and had added a a tsp of salt and tsp of black pepper to the veggies but after cooking and tasting, it wasn’t needed. The Stubbs has plenty of salt and pepper. Michael said it tasted a lot like pulled pork to him and that this recipe was a keeper.