cartoon by marc johns.

Thursday, September 8, 2011

Easy Crock-Pot BBQ Pulled Chicken

BBQ Shredded Deliciousness.
This is basically the easiest thing to make ever.  Crock pots make anything super easy to make.  All you have to do is dump all four of the ingredients in - and the chicken can be frozen - and leave it on.  When you come home from work, shred the chicken and return it to the crock pot so that the spices and BBQ really soak in.  I recommend eating this as a sandwich with coleslaw and pickles.

They key to this recipe is the BBQ sauce - you have to use one you really love because that is the main flavor you get through the whole dish.  I recommend Trader Joe's BBQ sauce - I like it because it doesn't have any corn syrup in it, and it is sweet with a little kick.  But most people have a BBQ sauce they love, so use that one so that you love this chicken!  

You could also use the same recipe but switch the chicken to another meat if you want.

Also: this recipe freezes beautifully - just put in ziplock baggies and put it in the freezer.  That's why this recipe makes so much.  You can always halve (or quarter!) this recipe if you don't want to freeze any.


8 large frozen skinless boneless chicken breasts
28-32 oz. your favorite BBQ sauce (about 2 bottles)
1/2 cup light brown sugar
2 teaspoons of any type of all-purpose seasoning

To the cooking:

1.  Put the frozen chicken into the crock pot.  

Chicken in the crock pot.
Note: I used chicken breast tenders this time because they were out
of breasts.  This actually lowers the cook time necessary, but drastically
increases the time necessary to shred the chicken.
2.  Dump the all-purpose seasoning on the chicken.

All-purpose seasoning.
3.  Dump the brown sugar on top.  You don't even have to make sure the spices are distributed evenly; they will get distributed evenly while in the crock pot.

Brown sugar.
4.  Dump the BBQ sauce on top.

BBQ sauce.
5.  Cook the mixture on low for 3-5 hours (while you're at work).  Nothing bad will happen if you leave it going for longer.  (If you leave it on too long, that's obviously not true).  The sauce will look thinner, but it will thicken back up as it cools and stops boiling).

Thinner sauce & cooked chicken.
6.  Shred the chicken using two forks.  I often shred the chicken right in the crock pot.

Some freshly shredded chicken ready to be mixed into the sauce.
7.  Mix the shredded chicken into the sauce and leave the crock pot on, allowing it to cook (on low) for another hour or so.  This is so that the sauce gets into all the fresh non-sauced chicken that was revealed from shredding.  Makes 10-15 servings.  Enjoy!

The final product. 

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