Wednesday, August 8, 2012

Shredded BBQ Crock Pot Chicken

I was looking for something super easy to whip up to take out to the guys in the field for supper.  This was definitely it.  It literally took me 5 minutes (maybe less.... I didn't time myself) to throw together and then all afternoon to cook.  It was quite delicious!  The only issue I had with it was the fact that it was so juicy that if you didn't quickly eat your bun, the bottom got soggy.  Next time I will thicken the sauce before I serve it so that it isn't quite so juicy.  My kids thought this was great and I didn't hear any complaints from the guys in the field, but then again, they might not dare complain for fear that they won't get another meal during harvest again.  :)  My hubby said they were good - so I will just assume everyone else enjoyed them also.  Hogan said they were good also - and he's my food critic, so his opinion usually counts.  Makes a nice big batch and you can half it if you don't need that much.

Shredded BBQ Crock Pot Chicken

8 pieces boneless, skinless chicken breasts (I always have these in a big bag from Sam's Club)  **I threw mine in the crockpot right from the freezer... don't freak out - you can do this!  :)
2 cups ketchup
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
2 tablespoons yellow mustard
2 teaspoons chili powder
1/2 teaspoon garlic salt

Grease a 3-4 quart crockpot (I used 3) and turn on high.  Place all chicken in crockpot, add remaining ingredients.  (I didn't mix the ingredients before I put it on the chicken, but you sure can).  Cook on high 5-6 hours and about an hour before you eat it, take a potato masher and 'shred' up all the chicken pieces.  You can also cook this dish on low for probably 7-9 hours.  I would probably put it on about 9 or 10am to have it ready by 6pm.  This dish I whipped up about noon yesterday and it was ready to mash (shred) by 4:30pm.  Serve on buns.

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