Here's the recipe for the barbecue chicken for sandwiches done in the slow
cooker. The recipe says you can use salt and pepper to taste, but actually
calls for specific amounts in the recipe instructions, so go with that. This
stuff is good and I make it often.
----- Original Message -----
From: Jon Rawlings
To: Blind Cooks List
Sent: Tuesday, December 24, 2013 11:27 AM
Subject: [blindcooks] RECIPE: Shredded Barbecued Chicken (Slow Cooker)
Shredded Barbecue Chicken
Source: "Slow Cooker Revolution" by America's Test Kitchen" p. 154
Serves 6
Cook Time: 4 to 6 hours on low
INGREDIENTS:
2 teaspoons chili powder
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs, trimmed
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 1/2 cups barbecue sauce (see personal note)
1. Mix chili powder, paprika, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon
pepper together, then rub mixture evenly over chicken; transfer to slow cooker.
Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook
until chicken is tender, 4 to 6 hours on low.
2. Transfer chicken to large bowl, let cool slightly, then shred into
bite-size pieces (see page 21); cover to keep warm. Let braising liquid settle
for 5 minutes, then remove fat from surface using large spoon.
3. Microwave remaining 1 cup barbecue sauce until hot, about 3 minutes. Toss
shredded chicken with hot barbecue sauce and 1 cup braising liquid; add more
liquid as needed to keep meat moist. Serve.
PERSONAL NOTES: If you're interested, this recipe includes a simple, no-cook
barbecue sauce recipe that yields 3 cups, or, you may use your favorite store
brand or a homemade recipe, if you prefer. The test kitchen's favorite brand
of barbecue sauce of the national brands sold in most grocery stores is the
Bull's Eye Original, though they admit that the people doing the tasting did
not all agree on what sauce was their favorite. If you'd like the sauce recipe
given with this recipe, just let me know. There is a major emphasis placed on
tossing the shredded chicken with hot barbecue sauce instead of room
temperature or cold because the warm sauce will not cool down the meat too
much. Otherwise, the meat may break down and fall apart more than you will
want it to.
