I made the BEST barbeque pulled chicken EVER. I got it from EATLIVERUN; it's soooo good!! I'm going to make this again!
I wasn't a fan of using premade stuff like ketchup and peanut butter (asian dishes) in recipes but on occassion, i've learned to LOVE them, especially in this recipe!!
My Mom’s “Famous” Barbecue Pulled Chicken
Recipe from EATLIVERUN
* 6 servings = 6P+ per serving (without bun).
1 and 1/2 lbs. skinned and deboned chicken thighs (use dark meat here for most flavor!)
1 T olive oil (1-2 TSP is more than enough)
1 cup ketchup
1/4 cup dark brown sugar
1 T Worcestershire sauce
1 T cider vinegar
1 T yellow mustard
1 tsp ground red pepper
1/2 tsp garlic salt
Brown chicken for four minutes on each side in one tablespoon of hot oil in a large skillet over med-high heat. Remove from heat and place in a slow cooker.
Combine ketchup and next six ingredients. Pour over chicken.
Cover and cook on high for one hour. Reduce heat to low, and cook five to six hours.
Remove chicken from sauce and then shred it into a large bowl, using your hands. Stir shredded chicken into the sauce. Spoon mixture onto buns, serve over a salad, or coleslaw.
I also paired the pulled chicken with a Healthy Asian Slaw from Danica's Daily. I never liked coleslaw but now I love it, especially with this dressing!! It pairs nicely with bbq type foods.
Healthy Asian Slaw from Danica's Daily
1/4 cup fresh orange juice
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon honey
1/2 cup chopped green onions or cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
1 tablespoon toasted sesame seeds
Sea salt & pepper to taste
Whisk together orange juice through honey to form slaw sauce. Combine green onions with slaw mixture and pour sauce. Top with sesame seeds stirring well to combine. Sea Salt and pepper to taste.
Makes 8 servings, 1/2 cup each (1 pt per 1/2 cup)
Leftovers: Meatless Asian Noodle Salad - 8P+