Crock Pot BBQ Pulled Chicken
People often ask John and I if our blog focuses on making meals for two. I guess the name conjures up images of the two of us enjoying an intimate dinner at a candlelit table or something. Yeah…not 100% accurate. Although we’re both quick to brag about our math skills, we apparently do not excel at dividing by 2 or 4. We nearly always make 4+ serving recipes. Most of the time we’re fine just having leftovers and enjoying them for breakfast or lunch the next day, but when it comes to BBQ meat we enter party mode. It just feels wrong to dig into a buffet full of pulled meat and sinful side dishes without a few friends to indulge along side you. Of course we could just wait until the signature summer BBQ holidays to make these items, but what if I want a crock pot or grill stuffed with delicious saucy meat on a random weeknight!? That’s what hungry friends are for.
John’s sister was originally going to be our BBQ support team last night, but when she cancelled last minute we pretty much went through our phone books until we found a few people to stop by after work for some grub. After all, sharing is caring…and good for the waistline!
- 1/2 white onion, thinly sliced
- 3 boneless, skinless chicken breasts
- 1 cup ketchup
- 2 Tbsp cider vinegar
- 2 Tbsp molasses
- 1 Tbsp yellow mustard
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp hot sauce (we used Franks)
- 1/4 tsp cumin
- 1/4 tsp pepper
- pinch salt
- bread or buns, for serving
- your favorite BBQ sauce, for serving
- Line the bottom of the crock pot with the onion rings.
- Place chicken on top of the onions.
- Combine ketchup, vinegar, molasses, mustard, onion powder, garlic powder, hot sauce, cumin, pepper and salt in a small bowl. Pour over the chicken, coating all three breasts.
- Cook for 6 hours on low setting.
- Remove chicken from crock pot and shred with forks. Add onions to chicken if desired. Spoon some of the cooking liquid over the chicken to keep it moist.
- Serve on bread, toast, buns, or just by itself.