BBQ Chicken
So easy - I'll prepare the marinade the night before and then throw it in a crock pot with 2 chicken breasts in the morning and it's done when I get off work. I like to serve as sandwiches with shredded cheese. YUM.
So easy - I'll prepare the marinade the night before and then throw it in a crock pot with 2 chicken breasts in the morning and it's done when I get off work. I like to serve as sandwiches with shredded cheese. YUM.
- Carbohydrate 36.9249035518775 g
- Cholesterol 273.76 mg
- Fat 6.33817221025563 g
- Fiber 1.37204731474407 g
- Protein 112.251229343195 g
- Saturated Fat 1.62782211303323 g
- Serving Size 1 1 Serving (639g)
- Sodium 1330.28154690215 mg
- Sugar 35.5528562371335 g
- Trans Fat 1.71459915411887 g
- Calories 667 calories
Step-by-step
- Mix all ingredients in a slow cooker, coat chicken well with sauce.
- Cook on high (or low depending on how long you have until serving) for 3-4 hours (longer if on low) or until chicken is cooked. Shred chicken with a fork and simmer on low until ready to serve.
Home cooks frequently make the mistake of pulling slow-cooked poultry out of the pot the moment it hits an internal reading of 165 degrees Fahrenheit, missing the extended thermal window required to break down connective tissue into tender strands. Achieving the right texture relies entirely on allowing the meat to reach a state where muscle fibers naturally pull apart under gentle pressure rather than fighting the fork.
- Cook boneless, skinless chicken breasts on high for 3 to 4 hours, or extend the duration on low heat if managing a longer daytime hold.
- Test doneness by pressing two forks into the thickest part of the breast; if the meat offers any rubbery resistance instead of yielding into clean shreds immediately, it needs another thirty minutes in the simmering sauce.
- Maintain proper moisture levels by keeping the slow cooker lid firmly sealed throughout the cooking cycle, preventing valuable steam from escaping and drying out the exterior edges.
- Shred the cooked meat directly inside the cooking vessel so the warm strands can reabsorb the surrounding ketchup-based sauce for fifteen minutes before plating.
High heat for too long can squeeze moisture out of poultry, resulting in dry, stringy protein strands. Monitoring the simmer phase prevents this breakdown.
