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  • Slow Cooked Pulled Barbecue Chicken

    1 vote
    Prep time:
    Cook time:
    Servings: 8-10 people
    by Misty Bown
    13 recipes
    >
    From Not Your Mother's Slow Cooker Recipes for Two page 108 Cooker size: 1 1/2-3 qt Setting and Cooking time: Low for 7-8 hours

    Ingredients

    • 1 small white or yellow onion, chopped I used dried onion flakes because it's what I had
    • 1 small clove garlic, minced I used 2 because I put them in my garlic press & increased the recipe
    • 4 boneless, skinless chicken THIGHS I used 4 boneless, skinless breasts
    • 1/2 cup ketchup
    • 2 TBSP cider vinegar I used regular white vinegar because it's what I had
    • 2 TBSP light brown sugar
    • 1 TBSP olive oil I used vegetable oil because it's what I had
    • 1 1/2 tsp. Worcestershire sauce
    • 1/2 tsp chili powder
    • 1/4 tsp chipotle chile powder I used a Mexican seasoning because it's what I had
    • 1/4 tsp salt
    • Hamburger buns

    Directions

    1. 1. Sprinkle the onion and garlic over the bottom of the crock and arrange the chicken thighs on top. I threw in some chopped green bell peppers too.
    2. 2. In a small bowl, stir together the ketchup, cider vinegar, brown sugar, oil, Worcestershire sauce, chili powder, chipotle chile powder and salt; pour over the thighs. Cover and cook on LOW for 7-8 hours, until the chicken is fork tender and pulls apart easily.
    3. 3. Remove the chicken from the slow cooker. With two forks, pull apart the meat into shredded chunks; return to the slow cooker and stir to combine. Cover and leave on the KEEP WARM setting until ready to serve. Serve spooned onto warmed hamburger buns.
    4. Because I used chicken breasts instead of chicken thighs, I increased the garlic. I'm thinking I should have doubled the sauce as well. There was enough sauce to cover the chicken breasts (I spooned it on top of them). There was also a little bit of sauce that went down under the chicken. I'm thinking I would have liked to have put sauce on the chicken breasts, flipped them over and sauced the other side as well.
    5. When I've done pulled pork, I've melted cheese on the hamburger buns in the oven. That's probably how I'll toast the hamburger buns this time too.

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