Pulled Chicken
I hate cooking. It's something I can do, but don't get much joy out of it which is why I'm all about the crock pot.
Slow Cooker Pulled Chicken
Serves 8-10 people
4 boneless, skinless chicken breasts
kosher salt
1/4c apple cider vinegar
1 18-19oz bottle of BBQ (I used Jack Daniel's Hickory Brown Sugar)
1 tsp Tabasco
1 medium onion, diced finely
5 cloves of garlic, diced
In slow cooker, combine all but the salt and chicken. Mix thoroughly.
Clean chicken of icky bits, sprinkle both sides lightly with kosher salt. Put in the BBQ mixture and cover as completely as you can.
Cover and cook on low for 5-6 hours.
(If you get a late start like I did, you can cut the chicken down into cutlet sized pieces and reduce cook time to 4 hours.)
When done, pull chicken out and shred using two forks.
Serve over mashed potatoes or on a hamburger bun.
Nutritional info (as according to Spark Recipe's recipe calculator and based on exact recipe above for 10 servings: Calories: 206; Total Fat: 1.2g; Total Carbohydrate 24.6g; Protein 22.0g
Please note:
1) The gravy is thin. It could easily be cooked down in a pan and/or thickened using the standard flour or cornstarch method. I didn't do that though because of time constraints and because OMFG I was so hungry and it smelled fantastic.
2) I stored my chicken separate from my gravy so that it doesn't suck up all the moisture overnight.
3) It can be frozen and reheated easily. Just bag it, label it, and, if possible, freeze as flat as possible. (I always put my freezer stuff on a cookie sheet or plate until it sets. Makes it easier to store.) You can do smaller, single serving bags or multi-person bags. to reheat, microwave it or stick it in a pot on the stove top.
Slow Cooker Pulled Chicken
Serves 8-10 people
4 boneless, skinless chicken breasts
kosher salt
1/4c apple cider vinegar
1 18-19oz bottle of BBQ (I used Jack Daniel's Hickory Brown Sugar)
1 tsp Tabasco
1 medium onion, diced finely
5 cloves of garlic, diced
In slow cooker, combine all but the salt and chicken. Mix thoroughly.
Clean chicken of icky bits, sprinkle both sides lightly with kosher salt. Put in the BBQ mixture and cover as completely as you can.
Cover and cook on low for 5-6 hours.
(If you get a late start like I did, you can cut the chicken down into cutlet sized pieces and reduce cook time to 4 hours.)
When done, pull chicken out and shred using two forks.
Serve over mashed potatoes or on a hamburger bun.
Nutritional info (as according to Spark Recipe's recipe calculator and based on exact recipe above for 10 servings: Calories: 206; Total Fat: 1.2g; Total Carbohydrate 24.6g; Protein 22.0g
Please note:
1) The gravy is thin. It could easily be cooked down in a pan and/or thickened using the standard flour or cornstarch method. I didn't do that though because of time constraints and because OMFG I was so hungry and it smelled fantastic.
2) I stored my chicken separate from my gravy so that it doesn't suck up all the moisture overnight.
3) It can be frozen and reheated easily. Just bag it, label it, and, if possible, freeze as flat as possible. (I always put my freezer stuff on a cookie sheet or plate until it sets. Makes it easier to store.) You can do smaller, single serving bags or multi-person bags. to reheat, microwave it or stick it in a pot on the stove top.