Dinnertime doesn't get easier (or tastier) than this recipe for The Easiest Slow Cooker BBQ Shredded Chicken.
This slow cooker BBQ shredded chicken is one of our weekly go-to dinner recipes. It couldn't be simpler to make and takes less than 5 minutes to prep the ingredients for the slow cooker.
If I were feeling particularly ambitious, I could make the barbecue sauce from scratch (see the bottom of this post for a sample recipe), but on a weeknight, I'd much rather throw a couple of ingredients together and call it a day. So, obviously, choose your favorite barbecue sauce to use in this recipe, as it is a feature flavor, and you don't want to skimp here.
For a simple dinner, we'll serve the BBQ chicken over rice, but it can also just as easily be made into slider sandwiches served with coleslaw and a little extra slather of barbecue sauce. For best results, use a slow cooker with an automatic warm option after the cook time is up; too long in the slow cooker, even on the low setting, and you could end up with less-than-appetizing dried out chicken. And no one wants that for dinner.
Slow Cooker BBQ Shredded Chicken (printer-friendly version)
makes 4-6 servings
2 pounds boneless, skinless chicken thighs, trimmed of excess fat
fine sea salt and freshly ground black pepper
1 bottle of your favorite barbecue sauce (reserve a few tablespoons for serving)
2 tablespoons cornstarch
water
1 cup cooked rice, for serving
1. Pat the chicken thighs dry and place in the slow cooker. Season both sides with salt and pepper. Cover the chicken with barbecue sauce and gently stir to combine. Cover and cook on high for 1 hour and 30 minutes or cook on low for 3 hours.
2. After the chicken is cooked (it should reach a temperature of 165 degrees), remove from the slow cooker and shred with two forks. Add the water to the cornstarch and stir to make a slurry. Pour the cornstarch mixture into the slow cooker and stir to combine. Place the shredded chicken back into the slow cooker and cook on the low setting for 20 minutes, or until the sauce has thickened.
3. Serve over rice alongside extra barbecue sauce, if desired.
makes 4-6 servings
2 pounds boneless, skinless chicken thighs, trimmed of excess fat
fine sea salt and freshly ground black pepper
1 bottle of your favorite barbecue sauce (reserve a few tablespoons for serving)
2 tablespoons cornstarch
water
1 cup cooked rice, for serving
1. Pat the chicken thighs dry and place in the slow cooker. Season both sides with salt and pepper. Cover the chicken with barbecue sauce and gently stir to combine. Cover and cook on high for 1 hour and 30 minutes or cook on low for 3 hours.
2. After the chicken is cooked (it should reach a temperature of 165 degrees), remove from the slow cooker and shred with two forks. Add the water to the cornstarch and stir to make a slurry. Pour the cornstarch mixture into the slow cooker and stir to combine. Place the shredded chicken back into the slow cooker and cook on the low setting for 20 minutes, or until the sauce has thickened.
3. Serve over rice alongside extra barbecue sauce, if desired.
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