I tried this recipe a few weeks ago and it was really delicious. It is definitely faster to just open some bottled barbecue sauce and pour it over the chicken for a similar dish, but this sauce is not hard to make and it tasted amazing. Not to mention it's nice to have control over the ingredients in your barbecue sauce, since some of those in bottled varieties are a bit questionable.
Be sure your ketchup is a high-fructose-corn-syrup-FREE version, if such a thing matters to you. We like Trader Joe's ketchup, but Hunts has now also come out with a pretty tasty one that meets our criteria.
The whole family enjoyed this meal, even the kiddos who normally turn up their noses at barbecue sauce, so that makes it a keeper.
Meg's Shredded Barbecue Chicken Sandwiches
from Not Your Mother's Slow Cooker Family Favorites
(adapted from Taste and Tell blog)
makes 8 servings
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 tablespoons Worcestershire sauce
1/4 cup freshly squeezed lemon juice (I used bottled)
1-1/2 teaspoons dry mustard
1/8 teaspoon red pepper flakes
1-1/2 cups ketchup
1 tablespoon cider vinegar
6 tablespoons firmly packed brown sugar
1 teaspoon salt
2-3 lbs. boneless, skinless chicken breasts or thighs - I used breasts
8 sandwich rolls or buns
Make the barbecue sauce: In a medium saucepan, melt the butter over medium heat until sizzling, then add the onion and cook until softened, about 5 minutes. Add the Worcestershire sauce, lemon juice, mustard, red pepper flakes, ketchup, vinegar, brown sugar and salt; stir well to combine.
Coat the inside of the crock with nonstick cooking spray. Place the chicken in the crock and pour the barbecue sauce over. Cover and cook on low for 4 to 6 hours, until the chicken is cooked through and is no longer pink inside.
Using two forks, shred the chicken right in the crock, then stir the mixture to thoroughly combine the sauce and the chicken. Cover and continue to cook on low for another hour.
Serve the chicken spooned onto the sandwich rolls.