Sometimes when the clouds are grey and it’s been raining or snowing for weeks, you need a little bit of summer flavor no matter how you can get it. This pulled chicken is one of my family’s favorite meals; juicy, spiced chicken slathered in sauce ready to be stuffed into buns, tortillas with beans and other fixings, or loaded onto quesadillas. I’ll bet you’ll have no problem dreaming up ways to eat this—even if it’s as simple as straight from your slow cooker.
Ingredients:
2 1/2 pounds of boneless, skinless, chicken thighs
1/2 chopped onion
3 cloves garlic, minced
1 cup your favorite BBQ sauce
1/2 cup ketchup
1 Tbsp cider vinegar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1/2 tsp hot pepper flakes
1 1/2 Tbsp brown sugar
Put everything in a crock pot, cover, and cook on low for about 7-8 hours. Ours was finished in 7 hours. It will seem soupy, but don't worry-take out the chicken and shred with two forks, then add juices and mix until it seems well coated and moistened.
I had some sauce left over which was fine.
Serve with toasted buns to pile the meat into at the table.
Serves 4-6
Adapted from Crepes of Wrath
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