Bar-B-Qued Pulled Chicken

3 or 4 lb. pack of chicken thighs

1 20 oz. bottle Sweet Baby Ray’s Honey Bar-B-Q sauce

Rinse and skin the chicken thighs, then pat dry. Rub with seasoning of your choice and place in a large slow-cooker; cover with the Bar-B-Q sauce and about 1/2 cup water. Set slow-cooker on high temperature for 4 hours or low temperature for 6 hours. When chicken is cooked, let cool. Remove the chicken from the slow-cooker and debone; using 2 forks, “pull” the chicken into shreds. Use to make sandwiches (top with a healthy spoonful of good sauerkraut).

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