Fall, football, and food. So excited for the cooler weather coming this way– I think we could all use a little less humidity, right?! And so, with fall comes football, and with football comes food. Tailgate-game-day food to be exact. So what better way to head into the season than with some barbecue?
I love smoked meats– brisket, pork, ribs, etc., but I generally choose to get those cuts of meat at the many barbecue places in our area. For a quick and easy homemade barbecue fix, I turn to my trusty slow-cooker for pulled chicken. I like to use a package of boneless skinless chicken thighs for this since dark meat lends itself to longer cooking. But feel free to use chicken breasts if that’s your thing; there’s plenty of sauce to keep things nice and moist. Nothing says easy like a dump of ingredients cooked low and slow all day while you’re going about your day. So good!
1 1/2 pounds boneless, skinless chicken
1 cup ketchup
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
Place chicken in a slow cooker. Combine remaining ingredients in a bowl. Pour over chicken and stir gently to coat. (Or, you can stir the sauce in your crock pot first and then add the chicken.) Cover and cook on low for five to six hours. Shred the chicken (either in a bowl or straight in the crock pot) with a couple forks. Stir shredded chicken into the sauce and serve.