Crock pot pulled chicken
This was an experiment. It came out pretty well. Better than merely OK, but not great. The liquid is not quite as tasty as I'd like, but I can't figure out what it lacks. Maybe more heat? I made it pretty mild as I had a guest over who has a mild palate. The liquid also gets the buns a bit soggier than I'd like. I'm concerned if I cut back on the liquid overall, that I won't have enough to cook and flavor the chicken. Boiling the liquid on the stovetop to reduce it is a possibility, but an annoying extra step for what is supposed to be a meal with minimal preparation.
OOH! Ancho chiles in adobo! I bet that would be a good addition! Or maybe some cocoa for a mole flavor? Combined with a longer cooking time at lower heat...yes, it's all coming to me now...
Crock Pot Pulled Chicken, prototype
1 cup apple cider vinegar
3 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1 tablespoon garlic paste
1 cup ketchup
4 boneless skinless chicken breasts
Salt and freshly ground black pepper to taste
1.5 teaspoons soy sauce
1 teaspoon Worchestershire sauce
Hamburger buns
Combine first 5 ingredients. Pour about 1/3 of the mixture into the bottom of the crock pot. Add chicken breasts in a single layer. Pour on remainder of ketchup mixture, being sure to completely coat chicken. Cook on high for 4 hours. (This could probably also be done on low for 8, but I haven't tried it yet.)
Take chicken breasts out of liquid and allow to stand on cutting board for 10 minutes to let juices settle, leaving liquid in crock pot on high. While chicken is standing, add soy sauce, salt, pepper, and Worchestershire to liquid in crock pot. Adjust seasonings as desired.
Shred chicken. I did this by holding the chicken with a fork and sort of scraping it with the grain with a serrated knife. Return chicken to crock pot and mix to get the liquid to soak in. Taste and adjust seasonings again (I found a lot of black pepper was helpful).
Chicken can be kept on low/warm while people serve themselves. Use a slotted spoon to spoon shredded chicken onto hamburger buns.
OOH! Ancho chiles in adobo! I bet that would be a good addition! Or maybe some cocoa for a mole flavor? Combined with a longer cooking time at lower heat...yes, it's all coming to me now...
Crock Pot Pulled Chicken, prototype
1 cup apple cider vinegar
3 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1 tablespoon garlic paste
1 cup ketchup
4 boneless skinless chicken breasts
Salt and freshly ground black pepper to taste
1.5 teaspoons soy sauce
1 teaspoon Worchestershire sauce
Hamburger buns
Combine first 5 ingredients. Pour about 1/3 of the mixture into the bottom of the crock pot. Add chicken breasts in a single layer. Pour on remainder of ketchup mixture, being sure to completely coat chicken. Cook on high for 4 hours. (This could probably also be done on low for 8, but I haven't tried it yet.)
Take chicken breasts out of liquid and allow to stand on cutting board for 10 minutes to let juices settle, leaving liquid in crock pot on high. While chicken is standing, add soy sauce, salt, pepper, and Worchestershire to liquid in crock pot. Adjust seasonings as desired.
Shred chicken. I did this by holding the chicken with a fork and sort of scraping it with the grain with a serrated knife. Return chicken to crock pot and mix to get the liquid to soak in. Taste and adjust seasonings again (I found a lot of black pepper was helpful).
Chicken can be kept on low/warm while people serve themselves. Use a slotted spoon to spoon shredded chicken onto hamburger buns.