4 lb. fryer chicken
1 1/2 to 2 c. Kraft hickory smoked barbecue sauce
8 to 10 whole wheat buns

Boil the chicken until cooked and tender (discard skin, liver and gizzard.) After it cools, pull meat from bones and put meat in a slow cooker or crock pot. Cover with sauce. Cook on high for 3 to 5 hours, stirring every 30 minutes. Chicken will shred during stirring. Serve on buns. Serves 8 to 10.