Carolina-Style Vinegar BBQ Chicken Recipe

4.5 16 14
Carolina-Style Vinegar BBQ Chicken Recipe
Carolina-Style Vinegar BBQ Chicken Recipe photo by Taste of Home
Publisher Photo

Carolina-Style Vinegar BBQ Chicken Recipe

Read Reviews
4.5 16 14
Publisher Photo
I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. —Ramona Parris, Canton, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours

Ingredients

  • 2 cups water
  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon reduced-sodium chicken base
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt
  • 1-1/2 pounds boneless skinless chicken breasts
  • 6 whole wheat hamburger buns, split, optional

Directions

In a small bowl, mix the first six ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender.
Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with two forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns. Yield: 6 servings.
Editor's Note: Look for chicken base near the broth and bouillon.
Originally published as Carolina-Style Vinegar BBQ Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p72

Nutritional Facts

1/2 cup (calculated without buns): 134 calories, 3g fat (1g saturated fat), 63mg cholesterol, 228mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

  • 2 cups water
  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon reduced-sodium chicken base
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt
  • 1-1/2 pounds boneless skinless chicken breasts
  • 6 whole wheat hamburger buns, split, optional
  1. In a small bowl, mix the first six ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender.
  2. Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with two forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns. Yield: 6 servings.
Editor's Note: Look for chicken base near the broth and bouillon.
Originally published as Carolina-Style Vinegar BBQ Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p72

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCarolina-Style Vinegar BBQ Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cdsouth User ID: 3912781 273228
Reviewed Sep. 19, 2017

"I guess I just don't get this type of BBQ. I thought it was awful. It just tasted like chicken cooked in vinegar. So sad that I wasted my chicken on this recipe."

MY REVIEW
Janice User ID: 8965548 273194
Reviewed Sep. 18, 2017

"Can you use this sauce to make pork barbecue? My husband is from NC, and he loves NC BBQ."

MY REVIEW
AllisonO User ID: 7446023 272968
Reviewed Sep. 12, 2017

"A winner of a chicken dinner! As a Kansas girl, I am not used to a vinegar-based BBQ chicken, but this is absolutely delicious. It's tangy, slightly sweet, and just a little spicy (the heat can be dialed up or down easily). The best part about this recipe is that is a dump-it-and-go recipe. The slow cooker makes it super simple. Bonus (and I say this with all due respect to my KC-style BBQ-loving friends!): this chicken is much less messy than tomato-based BBQ chicken! We will be making this again soon!"

MY REVIEW
Carroll User ID: 9238075 272254
Reviewed Aug. 26, 2017

"Instead of 4-5 hours, about 25-30 min in an Instant Pot."

MY REVIEW
Momof4.5 User ID: 6560778 266252
Reviewed May. 23, 2017

"I didn't have chicken base, so I used a packet of chicken bouillon instead. I subbed black pepper for the red pepper because my kids don't like it too spicy. They loved it!"

MY REVIEW
HEXA User ID: 7635575 264688
Reviewed Apr. 15, 2017

"This is great; that's all there is to it. Being Canadian, I was a little leery of cooking meat in vinegar- I had never heard of it! But I trusted the reviews and went ahead. Next time I will ad more spice, not less like some other reviewers. The cole slaw on top is a must - really a great combination of flavours! Hubby has mentioned that meal every day for a week!"

MY REVIEW
bbowner User ID: 7655829 256029
Reviewed Oct. 27, 2016

"I used a pork loin with half apple cider vinegar and half white vinegar, brown sugar and 1 tsp chicken bullion and 1 tsp beef bullion, it cooked for 6 hours and was delicious"

MY REVIEW
sugarboz User ID: 3316695 238526
Reviewed Dec. 1, 2015

"I made this recipes last night for supper. I'm from Eastern NC and we do love our vinegar bbq! I deviated using brown sugar and cider vinegar, and boneless skinless chicken thighs. It was a little sweet for my taste, but added a little more vinegar. I might cut back a little on the amount of brown sugar next time. Thanks also to ryan0705 for your hints ~ Also, it was too late to use my crock pot, so I slow cooked in the oven at 275 degrees F for 3 hours, and while I was pulling apart the chicken, I simmered down the liquid."

MY REVIEW
muffbear74 User ID: 209131 227783
Reviewed Jun. 11, 2015

"easy and a nice change from traditional BBQ"

MY REVIEW
ryan0705 User ID: 3574117 225871
Reviewed May. 4, 2015

"This is a NC recipe. But my mother used brown sugar, cider

vinegar and smoke flavoring all to taste. You cook the chicken
just until done and remove it then cook the juice etc. down
until it's kinda like a sauce then add meat back in.. It's really
good but the same recipe used for pulled pork is alot better.
With pork leave the meat in while cooking juice down. Try it
you'll love it. Mom always served slaw and dill pickles on a
warmed bun with optional hot sauce. SUPER GOOD!"

Loading Image