Ingredients
- 2 Pounds Boneless Skinless Chicken Thighs You could use up to 3 pounds
- 5 Cloves Garlic Minced
- 1 Medium Sweet Onion Diced
- 8 Oz. Can Tomato Sauce
- 1/4 Cup Mustard Barbecue Sauce Or BBQ sauce of your choice
- 1 Tblsp. Sweet Smoked paprika
- 2 Tblsp. Dark Brown Sugar
- 2 Tblsp. Apple Cider Vinegar
- 1 Tblsp. Tomato Paste
- 1/2 Tsp. Cayenne More to taste or ground chili of your choice
- 1 Tsp BBQ Spice Blend Use your favorite
- 1 Tblsp. Wondra flour
Servings:
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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