Crock Pot Instructions:
4 chicken breasts
1 bottle Kraft Original BBQ sauce
1 green pepper, chopped
1 small can pineapple chunks with juice
1 chopped onion (optional)
Cook on high for 6 hours or low for 9. After it is all cooked shred the chicken (or not) before serving. Serve over rice.
My sister cooked this for a large crowd so she used a big roaster and it worked really great!
Dutch Oven Instructions:
2 green peppers, cut into strips or dice
1/2 to 1 onion, cut into strips or dice
3-18 oz bottles Kraft Original BBQ sauce (54 oz total)
1 large can pineapple including juice (I used some crushed and some chunks)
12 or so chicken breasts (I cut the big ones in half)
1 TB or so of corn starch to thicken sauce
Cook with 12 coals on bottom, 10 on top for about 2 1/2 hours. Serve over rice.
Family Note: (I did two Dutch Ovens of this when we went to Bear Lake in 2010 and it was exactly enough)