Pulled Chicken - Joy BauerRecipe

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Use this saucy, shredded chicken to build oversized sandwiches on toasted whole-grain buns piled high with crunchy slaw.
INGREDIENTS: makes 8 cups   
4 pounds chicken breast or thighs, trimmed of skin and fat
1 jar (18 ounces or about 2¼ cups) barbecue sauce
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon table salt
1/2 teaspoon black pepper
Directions
1.
Place chicken breasts or thighs in slow cooker.
In a small bowl, mix barbecue sauce, Worcestershire sauce, spices, salt and pepper. Pour mixture over chicken and stir to coat chicken. Cover and lock slow cooker.  Cook on high for 4 hours or low for 7 to 8 hours.
2.
At the end of the cooking time, when you lift the cover, the inside will be very watery. This is normal. Carefully lift out chicken breasts and place on plate to shred with two forks. Place all of the shredded chicken back into the slow cooker and combine with the liquid. Mix until all of the liquid is absorbed. Season with additional salt and pepper to taste.
Recipe makes about 8 cups. Serve on open-faced, toasted whole grain buns topped with coleslaw. Or try a bread-less version and scoop onto lettuce leaves.  This dish pairs perfectly with Apple Cider Coleslaw!
3.
Apple Cider Coleslaw
INGREDIENTS:
4 cups shredded cabbage*
2 cups shredded carrots *   
½ cup chopped scallions (green onions)
½ to 1 cup dried cranberries
¼ cup apple cider vinegar 
3 tablespoons extra virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard 
½ teaspoon kosher salt, plus more to taste
Ground black pepper to taste
   * or pre-shredded 14-ounce bag of cabbage  and carrots from store.  

Combine the cabbage, carrots, scallions, and cranberries in a large bowl and toss to mix.
In a small bowl, combine the vinegar, oil, honey, mustard, salt and pepper. Mix until emulsified.  Then, add a small amount over the cabbage mixture and toss. Continue adding more dressing until you reach your desired amount (you will likely have 1 to 2 Tablespoons leftover, so be careful not to dump in too much). Season with additional salt and pepper to taste. 
 




Doris Clark

Member since Jun 2007

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