Pulled BBQ Chicken

Shredded BBQ Chicken

Now that you have the basics about BBQ sauce, it's time to start playing with recipes. One way to do that when the weather keeps you from grilling or smoking outside is to use the slow cooked method. For me, that means my trusty crockpot.

I love boneless thighs for pulled (shredded) chicken, they don't dry out during the long cooking time and because they are a bit more fatty than breasts, the flavor is much richer. Whatever your favorite flavor of BBQ sauce will work here, but my personal favorite for when I use this method is the basic Kansas City-Style.

When I mix up the BBQ sauce, I like to use hickory liquid smoke and add a little zing with some horseradish and Worcestershire sauce. This delivers just the right amount of savory with a hint of smokiness, and a great balance of sweet making this pulled chicken so very versatile for serving. Aside from the traditional sandwich, I have topped a bowl of mac & cheese or polenta with a couple of dollops, or have used it in tacos or warps.

Another fun way to use it is to core and thinly slice a tart apple like a Granny Smith, get some good dense bread like pumpernickel or rye, and thinly slice some of the sharpest cheddar you can find. Put a layer of apple slices on a slice of the bread, spread a nice layer of the pulled chicken to cover the apple slices, then place the thinly sliced sharp cheddar on top of the chicken. Place the open faced sandwich on a baking sheet and heat at 350 degrees in the oven or toaster oven until it's all nice and bubbly. Some tomato soup or a nice salad, and you have a great comfort meal! Ready to cook?

THE RECIPE:

1 medium onion minced

3 cloves garlic minced

Salt and Pepper

4 boneless chicken thighs

1c Corn starch or flour depending on your gluten tolerance

For the BBQ sauce, I like a bit more sour so I sweet the proportions a bit to include equal parts of sweet and sour rather than the rule of thumb proportions.

1 cup catsup

1/4 c

1/4 c cider vinegar

a few drops hickory liquid smoke

1 t Worcestershire sauce

2 t horseradish

1. Scatter the minced onion and garlic on the bottom of the crock pot

2. Season the chicken thighs with salt and pepper and dust them with the corn starch before placing them in the crockpot

3. In a medium bowl combine all of the BBQ sauce ingredients and stir until completely combined

4. Pour the BBQ sauce over the chicken, place the lid on the crockpot and set the temperature to high until it gets nice and hot

5. Reduce to the low setting and let it go for 5 or 6 hours

6. After 4 or so hours, you can check to see if the chicken is falling apart at the touch of your fork. It should be, but until literally can't pick up a piece with a fork, it's not done.

7. When it is done, you should be able;e to take 2 forks and drag them across the chicken to shred it.