Good morning, everyone! Today I get to tell you about the cover image for my blog. I found the recipe (yes) on Pinterest and have modified it to my personal taste.
– 2 containers of BBQ sauce (I use Kraft’s Hickory and Chicken and Rib – I find that the mixture of flavours works very well. I have pictured them below)
– 2 to 3 boneless, skinless chicken breasts ( I used 2 in the pictures today)
– 1/2 or 1 chopped white onion (to taste – I can’t stand onions, so I only use 1/2 and I sift it out later)
This is an extremely simple recipe, which I think is why I am actually good at it. I also highly recommend it, because, well… yum.
These are the (simple) directions:
1. Dump the entire contents of one BBQ sauce bottle into the bottom of the slow cooker.
2. Chop the onion. I keep it in larger chunks because I do not like onion and I sift the pieces out after. But if you like onions, then I recommend chopping them into smaller pieces so that they can be mixed into the pulled chicken.
3. Put the chopped onion on top of BBQ sauce in slow cooker.
4. Place 2-3 chicken breasts on top of BBQ sauce and onions.
5. Dump contents of other BBQ sauce container on top.
6. Turn on slow cooker on high at 340 degrees F for 6 hours. I usually prepare my dinner at noon and we eat around 6:30pm, but if you want it to cook through the day, then lower the temp to probably 330 or 320.
I sometimes poke the chicken with a wooden spoon after a few hours just to make sure that they’re all coated and they’re cooking. I might flip them over, as well. It’s perfectly fine to just leave them alone though. The picture below was taken about half way through the cooking process – after I’d poked the chicken.
7. After the 6 hours, take the chicken out. You will know the chicken is done when it falls apart while you’re trying to remove it from the crock pot.
8. Pull the chicken. You can do this with your tongs, with two forks, sporks, or with your hands (careful, it’s hot!). It’s entirely your choice. I will either use one spork and one fork or I will take it apart with my tongs.
9. Once all the larger chunks are pulled and it’s just stringy meat, scoop out BBQ sauce from the slow cooker (and the onion bits, if that’s what you like) and put it in with the chicken. *Note: More than one scoop will be required. I usually put 4 or 5 scoops of sauce in.
10. Once it’s mixed with the sauce and the consistency you like, place it on buns (we’ve used regular hamburger buns or kaiser buns, it’s your choice).
11. Serve! Yum! My husband and kids love these. We have them at least once per week.
Enjoy and thank you for reading!