Comments: This was great! I didn't have paprika or regular vinegar on hand, so I used cajun seasoning and red wine vinegar; these substitutions were fine. I followed Cait's idea and shredded the chicken like pulled pork. Then I served it on toasted buns with a ligth blue cheese dressing.

Submitted on: Feb. 25, 2010 by Polly

Comments: Doesn't get much easier than this one.<br /> We used two fairly large chicken breasts and cooked them on low for 6.5 hours and it turned out well. I bet at 6 hours it would be even better.

Submitted on: Jan. 27, 2010 by Jayzoo

Comments: Made this 3Xs - amazing. Added a tablespoon of cornstarch after it was done to thicken sauce. Also split the vinegar to replace 1 tbls with worchestshire - it has been perfect every time.

Submitted on: Jan. 18, 2010 by MJB28

Submitted on: Dec. 29, 2009 by wedsngr

Comments: when ever i make this it just falls apart so i shred it and mix it with bleu cheese crumbles and the left over sauce and make a pulled buff chicken salad- my husband loves it!

Submitted on: Aug. 3, 2009 by cait

Comments: This recipe was very good. My husband puts hot sauce on everything so this was perfect.

Submitted on: Mar. 3, 2009 by Sara

Comments: This works great for a 1qt pot, though when I cook it I double the sauce. Since the sauce dries up so quick (due to the vinegar content), it's good to have some extra to spoon out. For hot sauce I use Frank's Red Hot. I also strain the leftovers and save for dipping sauce for chicken strips.

Submitted on: Dec. 8, 2008 by Andrew