Updated Nov 24, 2014Chatelaine
- Place chicken in bowl of a slow cooker. Sprinkle with soup mix and flour. Stir to evenly mix. Pour barbecue sauce, juice and Tabasco overtop. Stir to evenly mix. Cover and cook on high setting 4 to 5 hours or low setting 6 to 7 hours. Stir in parsley. Spoon into bowls. Great with boiled potatoes or egg noodles. Chicken will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months. Defrost and reheat in the microwave. Or place in a saucepan with a little water and stir often over medium-low heat.
This recipe is a breeze – no sautéing or adding ingredients at different stages required. Simply place all the ingredients in the bowl of a slow cooker and give it a stir.