This is a great summer treat, but easier than smoking or grilling! This recipe is just as delicious at fall and winter times, though, so don't let that first line sell it short. This is, without a doubt, the best recipe for barbeque chicken I've found. It's a go-to of mine for pulled chicken sandwiches, and I have yet to make it for someone and have them remain unimpressed after trying it!
My recipe is based upon this six-ingredient one I saw on Pinterest. I, as always, modify the recipe. My version, with even fewer ingredients, can be found below:
The critical thing with this recipe is to be sure you use a barbecue sauce you love! Some of our favorites are Stubbs or Stonewall Kitchen.
Ingredients:
4-pack of chicken breasts or thighs (boneless, skinless preferred)
1 bottle of your favorite barbecue sauce (~11 oz.)
2 tbsp. Worcestershire sauce
20 cranks ground black pepper
2 tsp. Kosher salt
FIRST: Rinse the chicken and pat dry. Rub with salt and pepper. Place in crockpot. Pour half of barbecue sauce bottle over chicken and add Worcestershire sauce. Make sure there's enough sauce to just coat the chicken; if not, add more.
THEN: Set the crockpot to high for 4-6 hours or low for 6-8 hours, and let cook. Check occasionally, making sure there's enough liquid to keep the chicken juicy.
HALFWAY THROUGH: Check the chicken, and begin shredding it, if possible. If it's not tender enough, wait another 30 minutes to an hour, and try again. Add remaining sauce gradually, as desired to keep the chicken coated to the desired degree.
FINALLY: Use challah rolls or potato rolls to serve hot; alternatively, make mini bbq chicken sandwiches using King's Hawaiian Rolls!
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