Slow Cooker Pulled Chicken

By carvalhohm

Ingredients

• For the Sauce:
• 1 cup of chili sauce or ketchup
• 1 cup of chicken broth
• 1 teaspoon of yellow or brown mustard
• 1/8 cup of apple cider vinegar
• 1 tablespoon of Worcestershire sauce
• 2 teaspoons of hot sauce, or to taste
• 1 teaspoon of Kitchen Bouquet, optional
• 1/2 teaspoon of Liquid Smoke, optional
• 2 tablespoons of light brown sugar, packed
• For the Chicken:
• 2-1/2 pounds of bone-in chicken thighs, skin removed
• Kosher salt and freshly cracked black pepper, to taste
• Cajun/Creole seasoning, to taste
• 1 tablespoon of cooking oil
• 1/2 tablespoon of butter
• 1-1/2 cups of chopped onion
• 1 tablespoon of chopped jalapeno, optional
• 1 tablespoon of minced garlic
• 1 tablespoon of cornstarch

Details

Adapted from deepsouthdish.ziplist.com

Preparation

Step 1

Whisk together the sauce ingredients; set aside. Season the chicken to taste on both sides. Heat oil and brown chicken, turning once to brown both sides. Remove and set aside. Melt butter into the drippings, add the onion, jalapeno and garlic, cook and stir until slightly cooked and softened. Add the sauce to the vegetables. Add the chicken and any accumulated juices to the slow cooker and pour the sauce on top. Cover and cook on low for about 5 hours or until cooked through and meat easily shreds from the bone.

Remove chicken and once cooled enough to handle, remove bones and shred. Bring sauce up to a boil and combine the cornstarch with a splash of water to make a slurry. Stir the slurry into the boiling sauce and let boil for 3 minutes, stirring a few times. Return the chicken to the sauce, toss to coat and turn off cooker. Taste and add salt and pepper, only as needed.

Cook's Notes: Serve chicken on buns or rolls, topped with a vinegar coleslaw, if desired, use in tacos and burritos, or serve in lettuce cups. For a great burrito, combine pulled chicken with leftover Mexican or Spanish rice, seasoned black beans and cheese; roll in flour tortillas. For taquitos, roll chicken in softened corn tortillas, secure with wooden picks and deep fry. Platter, top with finely shredded lettuce, cheese and salsa.

Coke Chicken: Substitute Coca-Cola Classic for the chicken broth.

Red Barbecue Slaw: Adapt your regular vinegar slaw by adding barbecue sauce or ketchup, to taste, and a few dashes of hot sauce and/or dried red pepper flakes.