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Sunday, March 7, 2010

RECIPE: Shredded Chicken Sandwich with BBQ Sauce

YUM!

I threw this dish together today for lunch and was NOT disappointed. There are many variations to this recipe depending on taste, so feel free to experiment (for example - use boneless thighs instead of breasts or different vegetables for a different flavor).

3 lbs. chicken breast, cut in pieces
4 cups chicken stock
4 cups water
2 carrots, sliced
1 medium white onion, cut in rings
2 bell peppers cut in strips
1 tsp. black pepper
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. oregano

1 bottle of BBQ sauce
(The King's Favorites - Johnny Black (see below), Sweet Baby Rays, KC Masterpiece)

  • Place all ingredients (except the BBQ sauce) in the slow cooker
  • Make certain there is enough water to cover the chicken (preventing drying) - additional water can be added if needed
  • Cook on LOW for 4.5 hours, or until chicken is completely cooked, but NOT dry
  • Test the chicken by pulling meat apart with two forks. It should shred easily. If it does not, it probably needs some additional time
  • Remove chicken and vegetables from slow cooker (discard carrots)
  • Drain liquid
  • Return chicken to the cooker. With two forks, shred all chicken by pulling meat apart
  • Cut onions and peppers into small pieces and combine with shredded chicken
  • Add your favorite BBQ sauce*** to desired consistency
  • Cook on LOW for 30 minutes to blend flavors
Serve on a toasted bulky roll with potato chips and a pickle.

ENJOY!



***Today I used Johnny Black barbeque sauce. AWESOME!!!! This sauce, is the most delicious, most balanced sauce I could think of for this recipe. A good blend of hot and sweet, smoke and honey, with a side of Whiskey... this sauce was the right choice for my BBQ Chicken Sandwich. It can be purchased on-line at the link above, or at Mann Orchards in Methuen, MA.

Be sure to tell them that the King of Crock sent you!

3 comments:

  1. I definatly prefer this with at least some thighs added. You can't beat the chicken thighs, so versatile. But the Johnny Black BBQ sauce is a huge hit. I've used it on my baby back ribs, just at the end to baste on during the last few minutes of grilling (after they're slow cooked of course). The King is right, the balance is perfect. I love that sauce!

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  2. Why would you discard the carrots?

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  3. Kay... thanks for your post!

    To answer your question... personal preference I'd say. I like what the carrot does to the chicken while slow cooking it! In my opinion, however, the carrot takes away from the bite of the BBQ sauce. I feel it tends to "bland down" the BBQ mixture. Hope that helps. ENJOY!

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