There’s nothing I love more than making pulled chicken or pulled pork in the crockpot. It is probably one of the most low-maintence meals that you can make. Toss some ingredients together in the crockpot bowl, add your chicken, and let the crockpot do its magic for a few hours. Every single time, you’re left with tender, flavorful shreds of chicken which are great for sandwiches, quesadillas, tacos and even pizza.
I have a great shredded bbq chicken recipe that I’ve used for awhile now, and although it is delicious, it uses bottled bbq sauce and salad dressing – two things I’m trying to get away from using. In my quest to make more things from scratch, I found this recipe to be right up my alley. Tomato sauce dressed up with some spices and sweetened with honey and brown sugar makes for a wonderful sweet and spicy BBQ sauce, with not much more effort than opening a bottle of store-bought sauce. Give it a try!
Shredded BBQ Chicken
Yields: 4-6 servings
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp sweet paprika
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 tsp dry mustard
1 tsp ground chipotle chile powder
1 tsp Kosher salt (only use 1/2 if using regular table salt)
1/4 cup brown sugar
3 cloves garlic, minced
2 pounds boneless, skinless chicken breasts
1 small onion, roughly chopped
Add all of the sauce ingredients into to the bowl of a crockpot and stir to combine. Add the chicken and onion and use a spoon to coat with sauce. Cook on low for 5 hours. Remove the chicken from sauce and shred, either using two forks, or your Kitchenaid mixer.
While shredding the chicken, increase the crockpot heat to high and let cook for another 20 minutes, with the lid off, to thicken the sauce. Return the shredded chicken to the sauce and stir to evenly coat with sauce. Serve on a toasted bun.
Source: Sunny Side Up in San Diego