A chicken version of the pork classic. It cooks in a Slow Cooker in five hours or less. resulting in a beautiful mound of succulent chicken that is perfect in a sandwich, a quesadilla, even all by itself. Make it as spicy as you’d like it by adding any chili powder or spice that tickles your fancy.
For a change of pace, try Mama D’s Poutine recipe below. Â It’s Carolina meets Canada in a really tasty way.
Instructions
Trim chicken thighs of as much visible fat as possible. Layer in a 5 - 6 quart Slow Cooker coated lightly with non-stick cooking spray, placing the onions and garlic in between the layers.
Mix the remaining ingredients together in a small bowl until well combined. Pour over the chicken, onion, and garlic. Move things around so that the chicken is evenly covered with the sauce.
Cook on the low heat setting for 4 - 5 hours. The chicken should be very tender and just starting to fall apart. Remove the chicken to a heat resistant cutting board. Allow to cool for 10 minutes.
Using two forks, shred the chicken into uniform pieces. Return the chicken and any accumulated juice to the slow cooker. Raise heat to high and tilt the cover slightly. Cook an additional 20 - 30 minutes,until the sauce has thicken slightly and everything is hot.
Serve the Pulled Chicken in sandwiches, tacos, or quesadillas. It's also great sitting atop rice, pasta or corn bread. You can even eat it all by itself.
Mama D's Poutine: Top oven baked french fries with Pulled Chicken. Garnish with any or all of the following: Shredded cheddar cheese, blue cheese crumbles, bacon bits, sliced green onions, ranch dressing.
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