Orlando has felt like summertime for awhile now, and the summer season always puts me in the mood for barbeque, which also happens to be one of Kevin’s favorite cuisines. Kevin’s the griller in our house, but I think I’ve found a way to keep up in the barbeque department via the slow cooker.
Slow cooked pulled chicken
- 4 chicken breasts
- 1 medium Vidalia onion
- 1 bottle of barbeque sauce
- 1 bottle of beer
- 2 tablespoons cider vinegar
- salt, pepper, onion powder, garlic powder
Add barbeque sauce, beer and cider vinegar to crock pot. Wisk together to incorporate.
Chop onion and add to slow cooker.
Season both sides of chicken with any combination of salt, pepper, onion powder and garlic powder. Place in crock pot. Cover and cook on low for at least six hours.
After six hours, remove chicken breasts and onions and place in medium bowl. Using two forks, scrape chicken to pull it apart. Once shredded, ladle enough sauce from crock pot to cover chicken and onions. Let sit for five to ten minutes to soak up sauce. Add more as needed.
Serve on hamburger buns.
This recipe makes a lot of chicken: enough for at least four people plus leftovers. The chicken ends up really moist with a lot of flavor. I love how simple this is to throw together and how much flavor comes out of just a few ingredients.
What signals “summertime” to you?