Book: Still nothing yet. Though I think I have concluded society’s whole problem. It boils down to a lesson that my kid actually did back in first grade. They had to put things into two categories: wants and needs. The problem is a lot of our “needs” are actually wants. Some people would argue up and down and even fight for that “need” which…. is a want to begin with. One of the items on the assignment was “milk”. We had an interesting little discussion on whether milk was a want or a need. And I mean need. Do we NEED milk? I am all for milk. I bake and drink and love milk. But will I survive without it? Yes. Could I thrive without it? Probably. So we put it under the “want” category. I’m not arguing about dairy – just an example of something to get the wheels turning.
If you want pulled chicken, pork or beef – the slow cooker is the way to go. Unless you own a smoker of course. Low and slow, the trusty slow cooker will turn your chicken to shreds which is what you want here.
Why 2-3 hours on low? Because that is when you’re chicken is done and why chicken that sits in the slow cooker for 8-10 hours tastes gross, dry and overcooked. So how do you have this ready to go when you are home from work? I would make a batch on the weekend and freeze or fridge the leftovers. Cooked chicken is good for 5-7 days in the fridge. Raw chicken is only good for 2-3 days, so might as well use it up.
(Okay, technically this might not be considered BBQ because it is just meat with BBQ sauce… I get it. )
Why I like this recipe:
1. Easy and delicious.
2. You get that smokey flavor without the wait time.
3. Great for small or large families.
4. Freezer friendly.
5. Kid approved!
- 1 onion, finely chopped
- 1/2 cup (or about 1 small can) of tomato paste
- 5 tsp. chili powder
- 3 garlic cloves, minced
- 1/4 tsp. cayenne pepper
- 1 cup ketchup
- 1/3 cup molasses
- 2 Tb. mustard
- 4 tsp. cider vinegar
- 4 tsp. hot sauce (or less for less heat)
- 1 tsp. liquid smoke
- 4 – boneless skinless chicken breast
- salt and pepper
- sandwich buns
- Put all of the ingredients from onion through cayenne pepper in a medium microwave bowl. Pop it in the microwave for about 3 minutes. Stir once or twice before the three minutes is up and the onion should be a little soft.
- Add this hot mixture to the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar. Whisk to combine.
- Add chicken to the top and nestle them in the sauce. Cook on low about 2-3 hours or until it shreds easily with a fork.
- Whisk in the hot sauce and liquid smoke. Serve on buns.