Pulled-chicken "barbecue" — crock pot cookingPosted in Food, Main Course, Poultry, Recipes on November 5th, 2009 by monicajane
Joanne from Eats Well With Others commented on my pork stew the other day and mentioned doing pulled pork in a crock pot. I immediately thought I would be doing that soon. I ended up with three large chicken quarters in my fridge and figured I’d do pulled chicken instead. I prefer pulled pork, but wanted to do something different with the chicken and I have my new toy, the crock pot.
So Joanne did recipes that included more sweetness. I live in the land of pulled pork (the south) and here they make both sweet and vinegary versions. I like the vinegary versions better. I’ve never been one to like sweet barbecue sauce.
Occasionally I make my own bbq sauce for chicken and I use a vinegar based hot sauce, tamari and garlic. Simple and yummy. I did a variation on that theme for this chicken.
- 3 oz Flamin’ hot pepper sauce (little more than 1/2 the bottle)
- 1/2 cup tamari
- 1/4 cup ketchup (I would leave this out next time–I never use ketchup, it’s in the house for my husband, I used this for him thinking if would be more bbq-ey, and it was but I like the sharper flavors of it without the ketchup. This ketchup happens to be organic but it’s still got sugar in it though it’s cane sugar rather than high fructose corn syrup)
- 3 tbls apple cider vinegar
- 12 cloves of garlic (whole)
- 1/2 onion sliced in half circles
I didn’t feel well at all last night so I made this by literally tossing all the above ingredients in the bottom of the crock pot and then topping it with the chicken which I stirred once. It took about 3 minutes. I turned the crock pot on low and went to bed. I let it cook ten hours. There was a lot of juice and perhaps there is not supposed to be, but it’s tasty and went well over rice which is how we ate it.
This is the hot sauce I used which is by no means a requirement. Any vinegar based hot sauce will do. This is very spicey.