This past weekend has been one of those weeks, where everything spins off in every direction but the one you want it to. Work is crazy busy. The rains haven’t stopped, and now my backyard is a river with the sides of my house transformed into rushing rapids, and then on top of that, lightning struck a nearby telegraph pole, sending us into a blackout. So, hubby and I did the next best thing; we went to the shops for a coffee.
When we got back home, I decided it was time to use my slow cooker since it’s a bit nippy, and I’m craving a hot meal.
There’s one cooking site I follow religiously: Sweet Pea’s Kitchen. I just love her recipes and I’m always trying them out. The one I want to share with you is way easy to make, affordable, spreads a sweet, heavenly aroma through the house, plus I have leftovers for the next day.
I’m taking about Barbecue Pulled Chicken Sandwich. The name itself makes me drool. I made bread buns alongside this dish, and they worked out perfectly.
I’m using the recipe directly from Sweet Pea’s Kitchen site.
For the Chicken:
- 1 medium onion, thinly sliced
- 1 ½ pounds boneless skinless chicken breasts
- 6 hamburger buns, split and toasted
For the Sauce:
- 1/2 cup ketchup
- 1/2 cup barbecue sauce
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon yellow mustard
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1/8 teaspoon cayenne paper
- 1 pinch salt
- 3 tablespoons light brown sugar
- 1 teaspoon Franks Hot Sauce
- Cover the bottom of a slow cooker with the onions. Place the chicken on top of the bed of onions.
- In a medium bowl combine all of the sauce ingredients and pour on top of the chicken.
- Cover and cook on low until the chicken is fork-tender and shreds easily, about 6 hours.