The easier a recipe is, the more I like it! I especially
love recipes that can be made in my slow cooker. I know that there are better
ways to make barbecue, but the ease of this recipe makes it a favorite of mine.
First I rub down all of my chicken breasts with a homemade spice rub.
If you don’t have a huge spice collection like I do, DO NOT run out to store
and buy every spice in the rub recipe. Just buy one jar of McCormick’s Mesquite
Chicken Seasoning (or something similar), or use what you already have at home
and make something up yourself! Don’t be afraid to try new things. Note: Most rubs have a paprika, garlic, and onion base with some type of added heat, sweetness, or both. You could add things like dry mustard, dark brown sugar or cayenne depending on what you like. I have made a rub that is a good seasoning mixture for a Mexican type meal as well because I will be reserving ½ of the chicken I am making today for the quesadillas I am planning to make later this week!
After the chicken is seasoned, I place it in the slow cooker and then add about a ½ cup of water. Just enough to give a little moisture to the chicken while it is cooking, but not enough to cover the chicken completely.
Then let the magic of a slow cooker occur. Turn it on, put the lid on, and leave! I cook my chicken for about 4 hours on high or 7-8 hours on low. I have learned that every slow cooker is different, so just be sure to check on it a few times during the cooking process. There is nothing worse than overdone, dry, chewy chicken.
When the chicken is cooked I use two forks to shred it into small pieces. I don’t know what it is about it, but I always prefer chicken that is shredded over chicken that is cut into chunks. The chicken is so moist it just falls apart!
At this point, I remove half of the chicken, place it in a small Tupperware container and store it in the fridge. I will use it later this week in my Southern Quesadillas!
The last thing you do is add 1 cup barbecue sauce to the remaining chicken and mix
thoroughly. Bam, Yummo, Shizam! Perfect barbecue at your finger tips.
There is a restaurant in Versailles that serves their pulled
pork sandwich topped with onion straws and chipotle mayo. I first tried the
sandwich because of it name, The Big Cuz (DeMarcus Cousins was my favorite UK
basketball player a couple years ago), but this quickly became my families
favorite way to eat barbecue sandwiches. It’s delicious! I save time and dress
mine up with a store bought chipotle mayo and crispy fried onions.
These are finger licking good…trust me! My husband always
asks for second and sometimes third helpings when I make barbecue.
Pulled Barbecue
Chicken Sandwiches
Recipe:
6-8 boneless skinless chicken breasts
½ cup water
1 cup barbecue sauce (I prefer Paula Deans)
1 pack buns of your choice (I prefer the slider size buns. They tend to
help me with portion control.)
1 jar chipotle mayo
1
canister crispy fried onions
4
leafs lettuce
Dry
Rub:
1/4 cup paprika
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoon chili powder
2 teaspoons salt
1 pinch oregano
1.
Mix all ingredients in the rub recipe together.
Set aside.
2.
Pat dry chicken breasts with a paper towel and
then rub each side with the homemade
rub mixture.
3.
Place the chicken in a slow cooker and pour in
approximately ½ cup water.
4.
Cook the chicken on high for about 4 hours or low
for 7-8 hours.
5.
Shred chicken while it is still in crockpot.
6.
Pour in 1 cup barbecue sauce and mix thoroughly.
7.
Serve on buns with chipotle mayo, crispy fried
onions and lettuce.
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