Friday, June 24, 2011

Crock-Pot Pulled Chicken

This is quintessential summertime fare: pulled BBQ chicken sandwiches, fresh green beans, corn on the cob. A yummy, low-fuss meal for when the temperature is high and your energy level is low.  Cooking in the crock-pot means you don't have to fire up your oven, and dinner's ready when you come back from a day at the beach (or work, or the dentist, or...).  All that's left to do is slice some fresh rolls and cook some veggies. You know what to do from there!  Nom nom.


Crock-Pot Pulled Chicken (I've had this recipe for some time and don't remember the original source, sorry!)

6 chicken breasts (2-3 pounds of chicken)

1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon cider vinegar
1 1/2 teaspoons red hot pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1. Combine all ingredients for the sauce in medium bowl.
2. Add the chicken to the crock pot and pour the sauce on top, turning the chicken to coat.
3. Cook on high 3-4 hours or on low for 7-8 hours, or until chicken is fully cooked all the way through and separates easily when pulled with two forks.
4. Shred or cut up the chicken, and return it to the pot of sauce.
5. Serve the chicken on rolls.


Participating in:

Friday's Potluck
Foodie Friday

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