I'm back, its been a year since I posted on my blog and I am excited to share that I will be sharing recipes once again! I decided to start with a healthy recipe or at least much healthier than chocolate chip cookies. These are so easy to make and you can run your errands as they are cooking in the slow cooker. Or watch an entire season of Spring Baking Championship...
Let's get this show started. I use chicken thighs because they don't tend to dry out as quickly as chicken breasts. I used both boneless skinless chicken thighs and some with the the bone and skin on. But you can use whatever your heart desires. If you do use chicken with the skin on you can simply pull it off before it is added to the slow cooker. We have a full cast of seasonings including; cumin, chili powder, paprika, onion powder, garlic, thyme and black pepper.
If you don't have all of these spices that is okay; then just improvise and use what you have to give the chicken rub a great taste. Add all your spices together.
Wait! No salt? That is exactly right, since the BBQ sauce has salt in it I tend not to use salt in this recipe.
Using either your hand or a spoon spread the rub all over the chicken. I use my hand it's just so easy to do. Set the seasoned chicken aside as you prepare the rest of the ingredients.
Cut the onion in half and then cut slices. I'm sure you will also use your orange cutting board. In my case the brighter the better.
Layer the onions on the bottom of the crockpot. The question is...to use or not to use a crockpot liner? I honestly don't use them as much as I should. It's just that my husband really enjoys washing the slow cooker after I use it.
Once you have the onions in the slow cooker you can add the chicken.
Since I am making this for the Gustavus Tennis Team this weekend I am using about 5 pounds of chicken.
I set my slow cooker on LOW for 4 hours. At that time I will check and see if I am able to tear the chicken apart.
Once you are able to tear the chicken apart with a fork you can turn the slow cooker off. Shred the chicken with a fork and take out any lose bones or skin that remains in the slow cooker.
Time to add the BBQ sauce. Since I am making 5 pounds I will use the entire 2 cups of BBQ sauce. I recommend adjusting it to your liking.
Stir the chicken and BBQ sauce together and return the cover to the slow cooker for about 15 minutes.
Take your bun (or lettuce) and scoop up some BBQ for your sandwich. I recommend serving with coleslaw and chips.
So, so good!
Slow Cooker BBQ Chicken Sandwiches
3 to 5 pounds of boneless/skinless chicken thighs
1 medium onion
1 tablespoon Cumin
1 tablespoon Chili Powder
1 tablespoon Paprika
2 teaspoons Garlic Powder
1 teaspoon Thyme
1 teaspoon Onion Powder
1 teaspoon Black Pepper
Mix together all the spices and set aside.
Prepare your chicken. If you choose to use chicken with skin on it is best to remove it before you place it in the slow cooker. It is easiest to remove the bones after it cooks.
Rub the spices into the chicken. Set aside.
Cut the onion in half and then into slices. Place the onions in the bottom of the slow cooker.
Add the chicken to the slow cooker.
Set the slow cooker to low and cook for 4 hours or until the chicken is easy to shred with a fork.
Shred the chicken with forks. Remove any bones from the chicken that remain.
Depending on your taste for onions you may want to remove a few of the onions as well. That is a personal decision.
Add the BBQ sauce to the slow cooker and place the cover on the cooker for 15 minutes.
Place the shredded chicken in a bun. Serve with coleslaw and chips.
Missy's tips:
I used boneless, skinless chicken thighs but in the past have also used thighs with the bone and skin on. Just pull the skin off the chicken. (it's easy) It's easiest to remove the chicken bone after it cooks in the slow cooker.
I use Sweet Baby Ray's BBQ Sauce as it is gluten free.
You should serve with my coleslaw recipe.
yummy! I will make this again. No changes to the recipe.