Wednesday, February 17, 2016

Barbeque Pulled Chicken

I need to confess that there is no barbequing in my barbeque pulled chicken.   It is made in a slow cooker and if you like, and I do, you may add some barbeque sauce.  Or not.  Lee liked it plain.

Barbeque Pulled Chicken

2 lbs. chicken breasts
1 14.5 oz. diced tomatoes, drained
1/2 onion, diced
1/4 cup cider vinegar
2 Tablespoons honey
1 Tablespoon mustard, your pick
1 Tablespoon soy sauce
2 teaspoons paprika

It you like things hot, you may add some crushed red pepper to taste, about 1/4 teaspoon.  I didn't.

 

After you drain the diced tomatoes, add them to a slow cooker.  Then add the onions, cider vinegar, honey, mustard, soy sauce, and paprika to the pot.  You may add the crushed red pepper, if you wish.  Give the whole thing a stir and turn the Crock Pot to low. 

 

I like to trim the fat off the chicken breasts.  Add them to the mix and press the chicken breasts down into the liquid.

 

Put the lid on and go away for about 5 hours.

 

After 5 hours, carefully remove the breasts and place them on a plate.  Take two forks and shred the breasts.  They will be very tender and fall apart easily.

 

Return the breasts to the pot and let it warm up for a bit. 



Use tongs to transfer the whole thing to a serving bowl.  This will allow any excess liquid to drain out.

 

Serve on whole wheat buns.  Drizzle some barbeque sauce of your choice on top, if you like.

 

I made some cole slaw with some dressing and shredded cabbage.  I added a large spoonful to my sandwich.  It was delicious!

   

Because there are only two of us, we still have more of the pulled chicken.  I think I am going to make some pulled chicken tacos.