On "Fox and Friends" yesterday, Steve Doocy shared a recipe that he loves to cook for his family.

Today, it was Elisabeth Hasselbeck's turn and she was joined by her husband, Tim, to show how to make delicious, gluten-free barbeque chicken sliders and nachos.

"We don't really ever cook together," Elisabeth warned.

"Could you put the knife down actually?" Tim joked.

Brown the chicken breasts and then toss them in a crock-pot with a little bit of olive oil, butter and two bottles of barbeque sauce, Elisabeth instructed.

Let it cook for about five hours on high.

"This is the kind of stuff I can do when it comes to cooking," Tim remarked.

Shred the chicken with a fork and put it back in the crock-pot to keep warm until serving.

Serve on a bun or tortilla chips with whatever toppings and sides you enjoy.

"Elisabeth I think many times cares as much about the presentation as anything else," Tim said.

This full recipe and much more can be found in Elisabeth's new cookbook, "Deliciously G-Free: Food So Flavorful They'll Never Believe It's Gluten-Free."

Watch the mouthwatering "Fox and Friends" clip above.