Ingredients: |
Ingredients: 2 Tsp. Chili Powder
1 Tsp. Paprika (Regular or Smoked)
½ Tsp. Salt
½ Tsp. Pepper
¼ Tsp. Cayenne Pepper
1½ lb. Boneless-Skinless Chicken Thighs, trimmed
1½ lb. Boneless-Skinless Chicken Breasts, trimmed
1 ½ cups Barbeque Sauce - Divided (Chef preferred - Sweet Baby Ray's)
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Directions: |
Directions:Prepare a spice rub mixture and rub over both sides of all of the chicken pieces.
Place chicken in the crockpot (I place a crockpot bag liner in the crockpot prior to placing the chicken in the crockpot, it makes for easy cleanup.)
Cook in the covered crockpot for 4 to 6 hours on low. I cooked this recipe
for 5 hours and I had close to 2 pounds of each of the two cuts of chicken.
After the chicken is done, remove the chicken from the crockpot and place it in
a large bowl, let it cool slightly, and shred the chicken into small pieces, it
shreds very easily with two forks.
Skim the fat layer from the liquid remaining in the crockpot and discard the fat layer.
Heat 1 cup of barbeque sauce in the microwave, approximately 3 minutes, once
heated, mix in a cup of the warm liquid from the crockpot.
Pour the barbecue sauce into the warm liquid mixture from the crockpot, stir
and toss the chicken.
It is ready to serve.
Enjoy! |
Personal
Notes: |
Personal
Notes: TIP: Since we weren't ready to eat after completing the above steps for this
recipe, I discarded the remaining liquid in the crockpot and keeping the crockpot liner
in the crockpot, I poured the chicken mix back into the crockpot set to the warm
setting until we were ready to eat.
Serve on toasted rolls with a side of coleslaw and sweet butter pickles. The
coleslaw is also good putting it right on the pulled chicken sandwich.
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This recipe for Crock Pot Pulled Chicken is from