BBQ Pulled Chicken
This one is so easy it’s barely cooking… okay no, it definitely still counts but makes for a very simple dinner and can be scaled up easily for a big BBQ with the whole gang. The great thing with BBQ chicken is it’s versatile - my preferred method of consumption is on a potato roll, with pickle and red onion (as pictured above) but you can easily use this in any other way you desire. Put it in a quesadilla or taco, eat it with some mac and cheese, throw it on a salad if you insist on being healthy. The point is you can do what you want and enjoy this tastiness however you choose.
While BBQ typically means waiting for the warmer months, with this being made in a slow cooker you have the ability to enjoy it year round and give yourself a taste of summer whenever you make it. At this point, the steps below should not surprise you - basically you take everything put it in the crockpot and then wait for deliciousness. As an additional note: this chicken will also freeze fairly well, so if you want to make extra and partition some off into freezer bags you can eat it at a later date.
1.5 lb chicken breast
1 cup BBQ sauce
½ med sweet/yellow onion
1 tbsp olive oil
2 tbsp brown sugar
1 tsp minced garlic (1 clove)
½ tsp chipotle chili powder
1 tsp italian seasoning
Salt & Pepper (about ½ tsp each or to taste)
A few sprinkles crushed red pepper
Sandwich (optional):
Potato buns
Sliced pickles
Red onion
Prep Time: 15 min
Cook Time: 5 hours
Servings: 5
Instructions
Coat slow cooker in olive oil
Grate onion over slow cooker - so it includes onion pieces and juice
Add chicken and all other ingredients
Mix until ingredients are combined and chicken is well coated
Cook on low for 4-6 hours
Shred chicken using two forks - either directly in the slow cooker, or remove and then add back.
Serve on desired dish - sandwich, taco, salad etc. (Personal favorite: on potato bun sliders with a slice of pickle and a few slices of red onion)
