The questions plagued my mind like locusts plaguing the earth so long ago. “Will this recipe win the hearts of those who try it?” “Did I use the proper measurements?” “Will it taste good enough to refurbish in other dishes?” I honestly couldn’t believe I was second guessing this Pulled Barbecue Chicken. My insecure inner dialogue answered, “No. It won’t.”
The chicken had been cooking for 3 hours, which unfortunately gave me plenty of time to stew in my own paralyzing thoughts. Barbecue sauce is normally thick and dark brown, however, this sauce looked like it was going to be thin and watery. I stared at my slow cooker in disbelief as it simmered and bubbled. If this recipe failed, then it would be back to the drawing board.
After years of living in the south east, I could tell the difference between how each state made it’s barbecue. North Carolina (where I grew up) had more of a sweet-tangy-vinegar taste, while places such as Tennessee had more of a thick, smoky taste to it. I’ve also tasted some of the barbecue in Texas and that too, has a distinct flavor to it. As I watched the steam escape from the confines of my slow cooker, I tried to figure out how to classify this barbecue. I was stumped, to say the least.
Even though I have quite a few years of cooking under my belt, this recipe was an enigma to me. Everything from the ingredients to how it looked while in the slow cooker baffled me. Was it like North Carolina barbecue? Or did it lean more towards Texas style? It was hard to decide. My intuition told me to leave it to the rest of my family to decide it’s fate.
Slow Cooked Pulled Barbecue Chicken
Cooking Pulled Barbecue Chicken shouldn’t be this thought provoking.
When I picked the children up from school that day, their mouths watered when we walked through the front door. Ava said to me, “What are you cooking in there? It smells sooooo good!” Husband Man made the same statement when he came home from work. Any doubts I had about this recipe slowly faded away as I watched my husband and daughter scarf down two sandwiches.
I made a side meal from the chicken the following day and it was gobbled up in a matter of minutes by everyone in the family. These actions by my family gave me the answers to the questions. “Yes, it won the hearts of those who tried it” and “Yes, it is good enough to refurbish in another recipe.” Shame on me for doubting this one! I still can’t figure out which barbecue category to place it under, however, I think it will be just fine on it’s own 😉
Serving Size: 1 cup of shredded chicken
- 5-6 thinly sliced chicken breasts
- 2 cups ketchup
- 4 tbsp. brown sugar
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. soy sauce
- 1 tbsp. apple cider vinegar
- 1/2 tsp. garlic powder
- 1/2 cup of your favorite already made barbecue sauce
Place chicken breasts in slow cooker.
Combine the rest of the ingredients in a large mixing bowl. Stir until well blended.
Lather or pour the sauce over the chicken.
Cook on high for 5 hours.
Shred the chicken and cook on low for another hour.
Serve on toasted buns as a sandwich or eat it without the bun. You can also top each sandwich with coleslaw and a pickle.
Recipe Source: A Libby Original
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