It was time do some meal planning and I decided to make this sweet and tangy batch of barbecued pulled chicken. This recipe evolved over time as I tried an ever ending list of ingredients to get the taste and juiciness I was looking for. I finally toss these items into my slow cooker one day and this amazing dish was born. Oooh, and it even is better as leftovers the next day. Please, please, please try serving it in warmed corn tortillas you will not be disappointed.
- 1/2 diced onion
- 2 tps minced garlic
- 14.5 oz can of diced tomatoes, or a half a 28 oz can of crushed tomatoes
- 1/3 cup of brown sugar
- 1 cup of barbecue sauce
- 1 lb chicken breast
- salt and pepper
- 1/4 cayenne optional
Toss onions, garlic, tomatoes, brown sugar, and barbecue in the slow cooker. Let it cook for about an hour on low. Stir the sauce. Next place the chicken breast on top of the sauce and season liberally with salt and pepper and cayenne if you like the heat. Keep the slow cooker on low and cook for 3-4 hours until the chicken is fully cooked and shred able. If the sauce is not thick enough by that time, take the lid of and let it cook for another 30 minutes before shredding the chicken to the consistency you like.
As you can tell I like mine a little on the chunkier side.
I serve this saucy chicken in warmed corn tortillas. This juicy chicken will also makes a monster sandwich on a brioche bun. Serve 5-6.
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