One Sec...
All recipes by Jenn
Ingredients
- ¤ 1 Small of Onion, chopped
- ¤ 1 Small of Clove Garlic, (or use the jarred stuff, like I do, oh, and I usually add twice this much!)
- ¤ 4 Regular of Boneless skinless Chicken thighs, (or whatever comes in the value-pack... I use a combo of breasts and thighs.)
- ¤ 1/2 Cup of Ketchup, Any old ketchup will do...
- ¤ 2 Tbsp of Cider Vinegar
- ¤ 2 Tbsp of Brown Sugar, Light or dark, your choice.
- ¤ 1 Tbsp of Olive Oil
- ¤ 1.5 Tsp of Worcestershire sauce, (How do you pronounce this, anyway?)
- ¤ 1.5 Tsp of Chilli Powder
- ¤ 1/4 Tsp of Chipotle Chili Powder, (I usually skip this, since I haven't been able to find it at my local grocery. You won't miss it.)
- ¤ 1/4 Tsp of salt
- ¤ ? Buns; Ciabatta, Dutch Crunch, whatever you like
- ¤ Tomato, I usually like a good slice or two, seeded.
- ¤ Your choice of greens... kale, red-leaf lettuce, etc
- ¤ Horseradish Cheddar, Or your favorite melty-cheese to melt when you're toasting the bread...
- ¤ 1 Dollop of Mayo, I use the olive oil variety by Kraft.
- ¤ 1 Slice of Bacon, I use the ready-bacon that comes pre-cooked. You just warm it up and viola!
Instructions
1. Spray the bottom and sides of the slow cooker crock with cooking oil spray. Arrange the onions and garlic in the bottom of your oval-shaped slow cooker. Sometimes I use red onions, sometimes I use white. But usually I use whatever is pre-chopped and available in the produce section. Saves time.
2. Arrange the chicken thighs (or combination of thighs and breasts) on top of the onion and garlic. I usually spend some time removing excess fat from the breasts and thighs at this point, but I've also skipped that step and it still turned out great, but I always feel better if I trim my chicken of fat before cooking.
3. In a small bowl (or a large pyrex measuring cup) stir together the ketchup, cider vinegar, brown sugar, oil, Worcestershire sauce, chili powder, and salt. Pour over the chicken in the crock. Cover and cook on low for 7 to 8 hours, until the chicken is fork-tender and pulls apart easily. (Alternatively, you could just smother the chicken with a bunch of your favorite BBQ sauce and skip all the mixing and just tell everyone that you made the BBQ sauce yourself. No one will know. I favor Sweet Baby Ray's when it comes to that shortcut, and yes, that shortcut will work out just fine.)
4. After cooking, remove the chicken from the slow cooker and shred with two forks until you have your desired consistency of BBQ chicken goodness. Shredding the chicken at this point should be really really easy. Return the chicken to the slow cooker and stir to combine the chicken with the sauce. Keep warm until ready to serve, or stash it in the fridge in tupperware containers for tasty sandwiches all week long.
5. So here's what I do next. After cooking the chicken, I get some ciabatta bread, or some sourdough tasty little dinner rolls if I just want a small sandwich... I toast the bread in the toaster oven with a few slices of horseradish cheddar, so that the cheese gets all melty and yummy and the bread gets all toasty. Then I spoon the (re-warmed) Slow Cooked BBQ Chicken on top of that, and top it with a dollop of mayo, a few slices of tomato, and either some red-leaf lettuce or some kale that has been torn so that it fits whatever bread I'm using. Kale is often too tough to eat uncooked, but it really does well in this sandwich. I also sometimes throw a slice or two of ready-bacon into the mix (just heat it up, and tear into bits that fit the size of your bread). And then I sit back, and enjoy a really tasty sandwich. Usually while watching episodes of House. (Watching House is optional, btw.)
6. You can also just put dollops of the chicken stuff into leaves of red-leaf lettuce and eat it that way for a low-carb version. Also, you can use this chicken stuff to top store bought BBQ chicken pizza to make it really amazing. I've also been known to eat this cold straight out of the refrigerator. Tasty, tasty, tasty.
2. Arrange the chicken thighs (or combination of thighs and breasts) on top of the onion and garlic. I usually spend some time removing excess fat from the breasts and thighs at this point, but I've also skipped that step and it still turned out great, but I always feel better if I trim my chicken of fat before cooking.
3. In a small bowl (or a large pyrex measuring cup) stir together the ketchup, cider vinegar, brown sugar, oil, Worcestershire sauce, chili powder, and salt. Pour over the chicken in the crock. Cover and cook on low for 7 to 8 hours, until the chicken is fork-tender and pulls apart easily. (Alternatively, you could just smother the chicken with a bunch of your favorite BBQ sauce and skip all the mixing and just tell everyone that you made the BBQ sauce yourself. No one will know. I favor Sweet Baby Ray's when it comes to that shortcut, and yes, that shortcut will work out just fine.)
4. After cooking, remove the chicken from the slow cooker and shred with two forks until you have your desired consistency of BBQ chicken goodness. Shredding the chicken at this point should be really really easy. Return the chicken to the slow cooker and stir to combine the chicken with the sauce. Keep warm until ready to serve, or stash it in the fridge in tupperware containers for tasty sandwiches all week long.
5. So here's what I do next. After cooking the chicken, I get some ciabatta bread, or some sourdough tasty little dinner rolls if I just want a small sandwich... I toast the bread in the toaster oven with a few slices of horseradish cheddar, so that the cheese gets all melty and yummy and the bread gets all toasty. Then I spoon the (re-warmed) Slow Cooked BBQ Chicken on top of that, and top it with a dollop of mayo, a few slices of tomato, and either some red-leaf lettuce or some kale that has been torn so that it fits whatever bread I'm using. Kale is often too tough to eat uncooked, but it really does well in this sandwich. I also sometimes throw a slice or two of ready-bacon into the mix (just heat it up, and tear into bits that fit the size of your bread). And then I sit back, and enjoy a really tasty sandwich. Usually while watching episodes of House. (Watching House is optional, btw.)
6. You can also just put dollops of the chicken stuff into leaves of red-leaf lettuce and eat it that way for a low-carb version. Also, you can use this chicken stuff to top store bought BBQ chicken pizza to make it really amazing. I've also been known to eat this cold straight out of the refrigerator. Tasty, tasty, tasty.
Comments (2) · Post a New Comment
Chas Wareing · the super lazy version of this is to dump chicken whatevers and bbq sauce on high for 1hr in the slow cooker. it won't pull easily, but still makes a great sandwich;) the horseradish cheddar is, indeed, awesome - as are the tiny sandwich rolls. I also received a slow cooker for christmas, and have been having great success with minimal effort;)
Jenn · Yes, I too have done the super lazy version and just dumped pre-prepared BBQ sauce on the chicken thighs. But then I cook it on high for three hours... Some others tend to get up in the middle of the night and nosh on the chicken when it's only 6 hours into the low setting. But apparently, that works, too!
