This isn’t a recipe I’ve made very many times. In fact, I couldn’t find the one I used the last time, so I dug around and found a couple that sounded close and then modified it to what I thought I remembered. It came out pretty close to what I think I had the last time, but I may tweak it a bit next time with a bit more kick potentially.
Pulled BBQ Chicken
5 to 6 Boneless, Skinless Chicken Breasts
1 ½ – Cups BBQ Sauce
½ Medium Onion, Super Finely Chopped (mini-food processor works best)
1 – T. Worcestershire Sauce
2 – T. Brown Sugar
1 ½ – tsp. Chili Powder
2 – T. Minced Garlic
Cut chicken into large chunks. Add all ingredients to cooker and stir to mix. Cover and cook on high for 3 – 4 hours until chicken is done and easily pulls apart. Remove chicken from liquid and shred using two forks. Add back to liquid* and stir to blend together.
Total Time: Apx. 4 ½ Hours
This is extremely simple and quick to toss together. The majority of the time required for this is the time it needs to just sit and cook. It isn’t required to cut the chicken up, but it cooks in quite a bit less time and is less work to pull apart later if you do take the time to cut it up.
*Just wanted to note, my cooker tends to draw additional moisture as it cooks, so there are a lot of times where the liquid I have after cooking something like this is way more than I want and too thin. I pulled about a cup of liquid out before adding my chicken back in to make sure this didn’t end up on the runny, drippy side. I did put back about half of that, but any more and it would have been too much.
When it comes to shredding chicken, if you’ve cooked it just right, there is very little work needed to pull it apart. Many times I can just smash it apart with the back of a fork or some tongs. The two fork method works best if you’ve cooked this with full, uncut chicken.
The sky is kind of the limit on how you might want to serve this, but we just added a little smoked Gouda and had some fries on the side for a relative easy night.