1. First rinse chicken in cold water. Take a bamboo skewer and set it inside your crock. Trim it to size. (My cooker is tiny, so I have to stand them up and then trim them shorter.). 2. Season meat with salt pepper and your favorite spice blend. I use a greek blend. 3. Skewer meat alternating with pineapple and green pepper. 4. Cook on high for 4 hours OR on low temp for 8 hours. 5. Remove from slow cooker and brush with Chicken n' Rib BBQ sauce. 6. Grill or BBQ at high temp, for 1 min on each side. 7. Serve with your choice of salad and side dish. (I like this recipe with basmati rice and a mandarin orange, almond and romaine salad). ---------------------------------------------------------------------------
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