- July 4, 2018 at 3:50 pm #387454mosParticipant
1 clove garlic
1 tbs butter, or use extra-virgin olive oil, avocado oil, or coconut oil
1 1/2 cups ketchup
1/2 cup apricot preserves, or use pineapple or peach preserves
3 tbs cider vinegar
2 tbs Worcestershire sauce
2 tsp liquid smoke
2 tbs molasses
1/4 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper, or to taste
1 lb boneless chicken breasts
1 lb boneless chicken thighs
8 split sandwich buns
Optional topping: 1 cup coleslaw
Peel the onion and chop finely. Mince the garlic.
Melt the butter in a medium saucepan over medium heat. Add the chopped onions to the pan and cook until they are softened and lightly browned, about 6 to 10 min.
Stir the onions frequently to keep them from scorching. Add the minced garlic and cook for about 1 min longer, stirring constantly.
Add the ketchup, apricot preserves, vinegar, Worcestershire sauce, liquid smoke, molasses, allspice, black pepper, and cayenne pepper to the onion and garlic. Bring to a simmer and cook for 5 min longer.
Measure 1 1/2 cups of the sauce mixture and pour it into the crockery insert of the slow cooker.
Reserve the remaining sauce.
Put it in a container and refrigerate until serving time.
Add the chicken pieces to the slow cooker. Cover and cook on low for 4 1/2 to 5 hours, or until the chicken is very tender and shreds easily. Using a fork, shred the chicken pieces.
Serve the pulled chicken on split toasted buns with coleslaw and the extra barbecue sauce.
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