Ingredients

The following ingredients have 6 Servings
  • 2 lbs. boneless skinless chicken
  • 2 tablespoons Dijon mustard (heaping)
  • 1 can cranberry sauce (whole berry or classic)
  • 1 cup barbecue sauce
  • 1 tablespoon dry minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instruction

  • Trim the fat from the chicken and place into a 5 or 6 quart crock pot slow cooker.
  • Brush the Dijon mustard over both sides of the chicken.
  • Pour the cranberry sauce, and barbecue sauce over the chicken.
  • Add the minced garlic, salt and pepper.
  • Toss the chicken to cover and mix the seasonings in.
  • Cover and cook 3-4 hours on high or 5-6 hours on low until the chicken has reached 165 F, degrees internal temperature in the center of each piece.
  • Once the chicken is done transfer to a large bowl and allow to rest for 15 minutes.
  • Use two forks to shred the chicken,
  • Return the shredded chicken to the sauce in the crock pot.
  • Stir to cover the chicken with the sauce.
  • Serve on slider buns.
  • Makes about 5 1/2 cups of bbq chicken.