I made slow cooker BBQ pork chops late last week and ended up saving the leftover barbecue sauce that the pork chops cooked in, as I didn't want it to go to waste. This week I planned to have D cook barbecue chicken on the grill, but since he was stuck in the field all day long, I decided to give slow cooker BBQ chicken a whirl instead. To help keep the chicken moist, I gave the thighs a quick dredge in a flour and spice mixture, then pan-browned them in a skillet. The chicken was then added to the slow cooker, topped with barbecue sauce, and set to cook on low for about six hours. Right before serving, I used two forks to shred the chicken. I served the shredded barbecue chicken over rice, but I think this would make an excellent filling for a sandwich (similar to the pulled pork sandwiches I featured a while back), too.
Slow Cooker Shredded BBQ Chicken (printer-friendly version)
makes 4-6 servings
1/2 cup unbleached all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
6-8 organic chicken thighs
1 tablespoon vegetable oil
2 cups barbecue sauce
1. Add the flour, garlic powder, onion powder, ground mustard, sea salt, black pepper, cayenne pepper, and ground cumin to a gallon-sized plastic bag. Add in the chicken thighs, seal the bag, and shake to coat the thighs evenly.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned all all sides, about 2-3 minutes.
3. Add enough barbecue sauce to cover the bottom of a 2-quart slow cooker bowl. Add in the chicken and top with enough barbecue sauce to cover.
4. Place the lid on the slow cooker and cook on low for 6-7 hours, or until the chicken is cooked through.
5. Use two forks to shred the chicken into bite-size pieces. Serve immediately atop a bed of rice or other grain, or as a sandwich filling.
(adapted from this recipe)
makes 4-6 servings
1/2 cup unbleached all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
6-8 organic chicken thighs
1 tablespoon vegetable oil
2 cups barbecue sauce
1. Add the flour, garlic powder, onion powder, ground mustard, sea salt, black pepper, cayenne pepper, and ground cumin to a gallon-sized plastic bag. Add in the chicken thighs, seal the bag, and shake to coat the thighs evenly.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned all all sides, about 2-3 minutes.
3. Add enough barbecue sauce to cover the bottom of a 2-quart slow cooker bowl. Add in the chicken and top with enough barbecue sauce to cover.
4. Place the lid on the slow cooker and cook on low for 6-7 hours, or until the chicken is cooked through.
5. Use two forks to shred the chicken into bite-size pieces. Serve immediately atop a bed of rice or other grain, or as a sandwich filling.
(adapted from this recipe)
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