Shredded Barbecue Chicken in a Crockpot
Ever had one of those busy weeks….a busy month…..tons of fun things planned and a big gang of family and friends coming for dinner during a “hot spell”? This BBQ shredded chicken recipe is made in the crockpot…so no hot kitchen, no messing with the BBQ outside (although I absolutely love bbq chicken-this is a close second). You can serve it up on toasted ciabatta rolls with melted cheese, a side of succotash and a side salad or mound a big pile of this delicious shredded chicken on top of a bed of lettuce, add some chopped cucumbers, fresh tomatoes and a spoonful of succotash for a delicious summer salad.
Ingredients
8 large chicken breasts (skinless and boneless)
2 cups catsup (check labels so you have a no high fructose corn syrup brand)
¼ cup olive oil
½ cup red wine vinegar
½ cup light soy sauce (I used Bragg’s liquid aminos)
4 large garlic cloves crushed
2 teaspoon worchestershire sauce
2-3 Tablespoons fresh ginger root grated
3 Tablespoons brown sugar
8 ciabatta rolls
sliced cheese
lettuce
cucumbers
tomatoes
Succotash
Place the chicken breasts in a 5 or 6 quart Crockpot. Mix all remaining ingredients in a medium bowl and stir until well blended. Pour sauce over chicken. Cover crockpot and turn onto LOW for 8 hours. At hour 6 or 7 when the chicken is thoroughly cooked take chicken breasts out of crockpot and place in a large bowl and shred with two forks until meat is in small bite sized shreds. Place chicken back into crockpot so it absorbs more sauce and let it cook for the remaining few hours. Cook up a batch of succotash or make a big bowl of coleslaw. When ready for dinner slice open your ciabatta rolls and toast with cheese on one or both sides. Place a big pile of shredded chicken on each bun and serve with coleslaw, succotash or a big green salad.If you are having as a salad, place a pile of your favorite greens, chopped cucumbers and chopped tomatoes on your plate and top with the BBQ shredded chicken, add a big spoonful of succotash (you can use canned corn, black beans or any other extras if you do not have time to make the succotash). This sauce recipe was my favorite uncle’s famous Sparerib marinade and can be found on page 136 in our Family Heritage Cookbook call Baby Bear Stew.
- 8 large chicken breasts (skinless and boneless)
- 2 cups catsup (check labels so you have a no high fructose corn syrup brand)
- ¼ cup olive oil
- ½ cup red wine vinegar
- ½ cup light soy sauce (I used Bragg's liquid aminos)
- 4 large garlic cloves crushed
- 2 teaspoon worchestershire sauce
- 2-3 Tablespoons fresh ginger root grated
- 3 Tablespoons brown sugar
- 8 ciabatta rolls
- sliced cheese
- lettuce
- cucumbers
- tomatoes
- Succotash
- Place the chicken breasts in a 5 or 6 quart Crockpot.
- Mix all remaining ingredients in a medium bowl and stir until well blended.
- Pour sauce over chicken.
- Cover crockpot and turn onto LOW for 8 hours.
- At hour 6 or 7 when the chicken is thoroughly cooked take chicken breasts out of crockpot and place in a large bowl and shred with two forks until meat is in small bite sized shreds.
- Place chicken back into crockpot so it absorbs more sauce and let it cook for the remaining few hours.
- Cook up a batch of succotash or make a big bowl of coleslaw.
- When ready for dinner slice open your ciabatta rolls and toast with cheese on one or both sides. Place a big pile of shredded chicken on each bun and serve with coleslaw, succotash or a big green salad.If you are having as a salad, place a pile of your favorite greens, chopped cucumbers and chopped tomatoes on your plate and top with the BBQ shredded chicken, add a big spoonful of succotash (you can use canned corn, black beans or any other extras if you do not have time to make the succotash).
Do you have a favorite easy recipe for a fun summer dinner?
