Saturday, March 28, 2015

Shredded Barbeque Chicken


This is a quick, easy, and tasty way to enjoy shredded barbecue chicken sandwiches any night of the week. Set the ingredients in your crock pot, shred the meat when it's all cooked and tender and serve it up on your favorite buns!


This recipe made for a great week night dinner - but I have to admit, I like this variation of crock pot shredded barbecue chicken just a little better. The only difference is that the barbecue sauce is added after the chicken is cooked, so it tastes a little less cooked, and a little more sticky sweet. Whichever way you enjoy your shredded barbecue chicken, fix some sweet tea, some corn on the cob, and a tasty pasta salad to go with it and you will have a delicious southern meal to end the day with!


I received a pair of meat claws to test out review, and they worked GREAT with this recipe - they easily shredded and combined the meat and sauce, and the worked as scoops to pull the meat out of the crock pot and serve on rolls. They are sharp enough and sturdy enough to handle any shredding job you want to use them for - these will get great use at our house between the shredded meat sandwiches we like to enjoy, tacos, enchiladas, etc.

Shredded Barbecue Chicken from PAMELA39 on AllRecipes

Ingredients
1 1/4 pounds skinless, boneless chicken breast halves
1 cup chopped sweet onion (such as Vidalia®)
1 cup barbecue sauce (such as Sweet Baby Ray's)

Directions
  1. Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
  2. Cook on high for 4 hours. Shred chicken with meat claws / forks and continue cooking on low for up to 4 more hours, or until completely tender and you are ready to serve.



*Full Disclosure: I received complimentary product from Chelsydale Kitchen Collections for the purpose of review. I received no compensation for this post. All comments are 100% accurate and 100% my own.


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