Carolina-Style Vinegar BBQ Chicken
I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. —Ramona Parris, Canton, Georgia
Reviews
First I questioned the amount of liquid called for as preparing chicken in a slow cooker generally produces quite a bit of water on its own but as usual I prefer to stick as close to the posted recipe as possible on my first go. Especially if I'm going to review it(note: this is my first review). Didn't have any chicken base but I did have chicken stock which I used in place of the base and water. I couldn't help but think this recipe is missing a key ingredient. So after putting the chicken in a dish, shredding it and adding the reserved liquid then mixing it up, I took a taste, not bad at all, I thought. Then reached into my flavor enhancing cabinet for the bottle of liquid smoke. If you're not used to using liquid smoke a little goes a long way. It improves this recipe tremendously.
If you have serious medical needs related to sodium restriction, please review the sodium calculation (228 mg.) given for this recipe critically. The low sodium chicken base I found had 130 mg per 3/4 tsp = 520 mg sodium per TBlspn. The 3/4 tsp. salt recipe specifies has 1,725 mg. Uninjected raw chicken breast may have only 80 mg. per serving, but much of the raw chicken available at the grocery store is injected with up to 15% sodium phosphate. In the best case, I calculate this recipe as having 480 mg. per serving (6 servings). If chicken is injected, much more. If you have serious health concerns, as we do in our family, where even a single high sodium meal has serious health consequences, it pays to double-check the sodium calculations.
I used a family pack of the chicken breasts and doubled everything else except the salt and pepper. Turned out moist, tangy, and tender. I will definitely make this one of my go to recipes!
Wow !! Yammy yummy recipe . I really Love this one. I don't why some people gave you Zero Rating !! Ma bey they don't know about review. tobogtoto.com
Why not just boil chicken in vinegar/sugar water? Awful! unless there's some wonderful sauce to go with it, it's a complete loss. Going to see if it can be salvaged into some sweet and sour chicken type dish. UGH!
I didn't use chicken base (didn't want it to taste too chicken-y) or water (chicken has enough water already added during processing). I decreased the sugar and upped the pepper using flakes, cayenne and black. Although good, the texture was too soft, especially as a leftover. I don't plan on making this again.
Vinegar-based BBQ was very different for us but we loved it!!!! Used a little less sugar and omitted the crushed red pepper flakes but that didn't seem to matter it was quite good.
Can you use this sauce to make pork barbecue?
I guess I just don't get this type of BBQ. I thought it was awful. It just tasted like chicken cooked in vinegar. So sad that I wasted my chicken on this recipe.
A winner of a chicken dinner! As a Kansas girl, I am not used to a vinegar-based BBQ chicken, but this is absolutely delicious. It's tangy, slightly sweet, and just a little spicy (the heat can be dialed up or down easily). The best part about this recipe is that is a dump-it-and-go recipe. The slow cooker makes it super simple. Bonus (and I say this with all due respect to my KC-style BBQ-loving friends!): this chicken is much less messy than tomato-based BBQ chicken! We will be making this again soon!