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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Slow-Cooker Pulled Chicken Recipe

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This recipe for Slow-Cooker Pulled Chicken is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 (10- to 12-ounce) bone-in split chicken breasts, trimmed
7 (3-ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper
1 onion, chopped fine
½ cup tomato paste
2 tablespoons vegetable oil
5 teaspoons chili powder
3 garlic cloves, minced
¼ teaspoon cayenne pepper
1 cup ketchup
⅓ cup molasses
2 tablespoons brown mustard
4 teaspoons cider vinegar
4 teaspoons hot sauce
¾ teaspoon liquid smoke
10 sandwich rolls
Directions:
Directions:
Pat chicken dry with paper towels and season with salt and pepper. Combine onion, tomato paste, oil, chili powder, garlic, and cayenne in bowl and microwave until onion softens slightly, about 3 minutes, stirring halfway through microwaving. Transfer mixture to slow cooker and whisk in ketchup, molasses, mustard, and vinegar. Add chicken to slow cooker and toss to combine with sauce. Cover and cook on low until chicken shreds easily with fork, about 5 hours.

2
Transfer cooked chicken to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Using large spoon, remove any fat from surface of sauce. Whisk hot sauce and liquid smoke into sauce and cover to keep warm. Remove and discard chicken skin and bones. Roughly chop thigh meat into ½-inch pieces. Shred breast meat into thin strands using 2 forks. Return meat to slow cooker and toss to coat with sauce. Season with salt and pepper to taste. Serve on sandwich rolls.
Personal Notes:
Personal Notes:
From Cooks Country.

 

 

 

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