Crock Pot Pulled Chicken

It's FRIDAY!!!

And I'm still only slightly in denial that it's not quite 5:00 yet ------ My brain prettttty much checked out at lunchtime.

But that's okay because GUESS WHAT YOU GUYS I'M FINALLY COOKING REAL FOOD AGAIN!!!!!!!!

...unless you don't count the Crock Pot as "cooking" - but since it DOES taking some planning and preparation, I definitely do.

This is the easiest recipe EVER. No joke. I just made this yesterday so it's perfect for the weekend when you'd rather be outside enjoying the beautiful weather rather than cooking!

It's also a HUGE HELP for the days that you know will be long and tiring - much like yesterday was for us! We didn't get home until after 8:30 last night - so the fact that supper was ready and waiting on us was a delicious RELIEF.

If you don't know me, then you must know this: I love BBQ. As in, ABSOLUTELY LOVE it.

I've never made pulled chicken or pork before now because it just seemed like a long, drawn-out process, but when Julie of PBfingers posted her easy Crock Pot method, I couldn't believe I'd never tried it before.

I used two legs and two thighs (dark meat YEAH), but you could easily sub chicken breasts if that's what you have on hand.

I let the chicken thaw out overnight, so all I had to do in the morning was put it in with two cans of chicken broth and some seasoning and turned it on Low. It only needs 8 hours to cook, but the longer it cooks, the juicer it gets, and the more it falls apart! Side note: We were gone for over 12 hours yesterday --- so that chicken was TENDER.

Once we got home, I just drained the chicken, separated it a little more, and mixed it with some fabulous BBQ sauce. Done.

Hubs and I are currently on a quest to find the best BBQ sauces around, so about once a month we'll grab a new brand to try. This month's challenger:

Sticky Fingers Carolina Sweet! At this point, it's the one to beat. It's sweet, but it's got a nice kick to where it's just a little hot, but not so much so that you can't enjoy the flavor. My kind of sauce, exactly! :) You can guarantee there WILL be more in our future.

Side note: The runner up at this point is Cheerwine BBQ sauce that a friend of ours gave us a few months back. Hubs lived in North Carolina for awhile (where Cheerwine is made), so he's QUITE the fan. ((We even toasted with it at our wedding!))

((We toasted with Cheerwine, not with the BBQ sauce))

((Although that would have been delicious))

We grabbed a few slices of the Nature's Own Sandwich Rounds and made BBQ Pulled Chicken sandwiches (less calories = more room for MORE BBQ!) - and it pretty much blew my mind at how delicious it was. I even added some dijon mustard for an extra splash of flavor. YUM.


Bottom line: I HIGHLY recommend that you do this sometime in the near future. You shan't regret it - unless you're allergic to chicken or awesomeness or something.


Now let's celebrate because IT'S FRIDAY and the kitchen is my friend again!!!!!

Crock Pot Pulled Chicken

From the PBfingers blog

Serves 2-4 hungry folks

What you'll need:
Chicken - breast, thighs, legs, etc. (I used 2 thighs, 2 legs)
2 cans of low sodium chicken broth
2 cups (at least) of your favorite BBQ sauce
Seasonings of your choice (I used salt, pepper, and Tony's)


What you'll do:
Thaw chicken completely and place in a crock pot. Season to taste, then cover in chicken broth. Cook on LOW for 8-12 hours. Remove chicken (be sure to pick out the bones!) and place in serving dish. Pull apart with tongs or a fork, then cover with your favorite BBQ sauce. The more sauce, the better!

Tastes great on a warm bun with dijon mustard and a dash of hot sauce!




Question:

What are your recommendations for our BBQ sauce tasting????