After the busy holidays, and cookie making from hell, I needed something simple and easy to make for dinner, that would leave leftovers that didn't suck. (Sometimes I just can't with leftovers, you know?). And what's easier than throwing some chicken, spices, and barbeque sauce into a Crock Pot?
With as little as 10 minutes of prep, the most amazing, spicy, shredded chicken was born. Reminiscent of summer picnics and barbeques, it's the easiest lazy meal I've made all year.
from America's Test Kitchen
2 tsp chilli powder
1 tsp sweet paprika
¼ tsp cayenne pepper
½ tsp salt
¼ tsp pepper
1 ½ lbs boneless, skinless chicken thighs
1 ½ lbs boneless, skinless chicken breasts
1 ½ cups barbeque sauce
Mix the spices in a bowl, and rub/coat the chicken evenly, then transfer to the slow cooker. Pour ½ cup of barbeque sauce over the chicken and toss to ensure optimal coverage. Cover and cook for 4 to 6 hours on low. (Mine was perfect at 5).
Once cooked (and please temperature check, because we aren’t making shredded salmonella), transfer the chicken to a large bowl. Let it cool, and let the braising liquid chill out in the crock pot for a bit, and skim the fat if there’s any. Shred using two forks (or whatever you want—I don’t much care as long as you get the job done), and cover to keep warm.
Microwave the cup of barbeque sauce you’ve been worried this recipe would forget about until it’s hot, and toss it with the shredded chicken. Add a cup, or more as needed, of the braising liquid.
Eat until you explode.