Pulled Chicken BBQ

by Jane
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Trying to make room in my freezer seems to always lead to a bit of inspiration. What can I do with this? How about some Pulled Chicken BBQ  with a side of Creamy Coleslaw ? Basically, I just used my Pulled Pork BBQ recipe, but with an equal amount of chicken! It turned out fabulous with leftovers available for lunch or dinner on a day too hot to cook, or just in a rush with little time to cook.

The Rub:

Let’s mix up all these spices and rub about 2 teaspoons on top of 2 pounds of chicken breasts. Spread the remaining on the bottom of the crock pot and set the breasts down upon them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BBQ Sauce::

Saute the onions in olive oil and butter until soft. Add the remainder of the ingredientsand bring to a low boil until thickened. When you scrape across the bottom of the saucepan with a wooden spoon, there should be a track that slowly fills back up.

 

 

 

 

 

 

 

 

 

Finishing Up:

Once the chicken is completed, use a couple of forks and shred it in the crock pot. Pour on the BBQ sauce and stir to coat. Leave crock pot on warm setting while serving it up.

 

Serve it up!

Choose a lighly toastsed bun, hamburger or brioche, with some slaw on the side..

Or, like many people I know, place the slaw on the bun to give each bite a bit of crunch. It’s a great combo of flavors!

I absolutely love this combination; there’s a litttle sweet and a little tang in each bite. YUM!P

 

Pulled Chicken BBQ

If there's pulled pork, why not pulled chicken? This would be great for a family get together!
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Course: Main
Cuisine: American
Keyword: BBQ, Pulled Chicken BBQ, Sandwiches

Ingredients

  • 2 pounds chicken breasts

Rub:

  • 1 1/2 t Chili powder
  • 1/2 t smoked paprika
  • 1/2 t sea salt
  • 1/4 t cumin
  • 1/4 t sage
  • 1/4 t sugar
  • 1/4 t oregano
  • 1/8 t cayenne pepper
  • 1/2 t black pepper

Sauce:

  • 1 T extra virgin olive oil
  • 2 T butter
  • 1 c diced onion
  • 1 c ketchup
  • 1 t chili powder
  • 1/4 c apple cider vinegar
  • 2 T fresh lemon juice
  • 1/4 c dark brown sugar
  • 2 T Worcestershire sauce
  • 1 T molasses
  • 1 t sea salt
  • 1 T Dijon mustard
  • 1/2 t black pepper
  • 1 t smoked paprika

Instructions

Rub

  • Pat chicken dry.
  • Combine rub ingredients and sprinkle a little on the bottom of each breast. Sprinkle the remainder on top and place them in a large crock pot.
  • Set the timer on HIGH for about 5 hours or until chicken can be shredded with forks easily.

Sauce

  • Cook onions in butter/olive oil over MEDIUM heat until translucent.
  • Add the remainder of the ingredients, stirring to blend.
  • Bring to a low boil and reduce heat to simmer, stirring frequently, for about 15 minutes or until sauce has thickened. When you scrape the bottom, there should see a streak (the bottom of the pan) which SLOWLY fills. Remove from heat.
  • Pour sauce over shredded chicken in crock pot; combine to coat evenly. Keep on warm until ready to serve.

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