- John Shelton Reed
Sitting around Sunday afternoon, my mom asked casually what I wanted to cook for dinner this week. I suggested barbecue chicken in the crock pot. I love barbecue, albeit not as much as some people in my family, but I do appreciate pulled meat smothered in sauce slapped on a bun. In addition to the chicken breasts, I requested pineapple and barbecue sauce. I was envisioning a luau type chicken. What I ended up with was yum-delicious pulled barbecue chicken that even my sometimes-picky-about-meat 5 year-old daughter gobbled up.
28 oz bottle barbecue sauce (I used Sweet Baby Ray's)
1 tsp ground ginger (or to taste)
1 TB pre-minced garlic (6 cloves, ~ 1/2 tsp per clove, or to taste)
1. Place chicken breasts in crock pot - try to get it as close to a single layer as possible. Mine overlapped a little - I had 6 total. You can also plainly see in the image below that I did NOT trim the fat. Ordinarily I would have, but having had migraines daily for 2 weeks I was trying to speed up the process so I could rest.
2. Dump in the can of pineapple - DO NOT DRAIN - and the bottle of barbecue sauce. Stir gently to combine.
3. Sprinkle on the ground ginger, garlic, and brown sugar. Stir gently to combine the sauce. I kind of wiggled the chicken around a little to get the sauce between and under them.
4. Set the crock pot to HIGH for 4 hours and walk away. Just walk away.
5. At the end of 4 hours, remove the breasts and shred or pull the meat. I prefer to pull the meat side-to-side rather than shredding it bottom-to-top - if that makes any sense whatsoever. I just don't think it is aesthetically pleasing to have meat that appears to have been pre-chewed. Blech! You could alternatively thinly slice the meat if you do not like to pull or shred.
6. Add the shredded/pulled/sliced meat back to the sauce. Stir to combine. Keep on WARM until ready to serve.
7. Serve sandwich style alongside Oven Roasted Sweet Potatoes and steamed fresh broccoli for a complete meal.
Pacific Islands Chicken
~3.5 lbs boneless, skinless chicken breast (fat trimmed if desired)
20 oz can crushed pineapple28 oz bottle barbecue sauce (I used Sweet Baby Ray's)
1 tsp ground ginger (or to taste)
1 TB pre-minced garlic (6 cloves, ~ 1/2 tsp per clove, or to taste)
1. Place chicken breasts in crock pot - try to get it as close to a single layer as possible. Mine overlapped a little - I had 6 total. You can also plainly see in the image below that I did NOT trim the fat. Ordinarily I would have, but having had migraines daily for 2 weeks I was trying to speed up the process so I could rest.
4. Set the crock pot to HIGH for 4 hours and walk away. Just walk away.
5. At the end of 4 hours, remove the breasts and shred or pull the meat. I prefer to pull the meat side-to-side rather than shredding it bottom-to-top - if that makes any sense whatsoever. I just don't think it is aesthetically pleasing to have meat that appears to have been pre-chewed. Blech! You could alternatively thinly slice the meat if you do not like to pull or shred.
6. Add the shredded/pulled/sliced meat back to the sauce. Stir to combine. Keep on WARM until ready to serve.
7. Serve sandwich style alongside Oven Roasted Sweet Potatoes and steamed fresh broccoli for a complete meal.
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