Tuesday, November 15, 2011

Recipe: Pulled BBQ Chicken

My fiance Dave took the day off yesterday and I left him in charge of making this delicious recipe ALL BY HIMSELF! After calling me once to clarify which measuring cups to use (....crickets...), he pulled this one off without a hitch.  I knew he was good for somethin'! Dave ate his portion on an onion roll and I went with a quesadilla topped w/ shredded cheddar and b&b pickles.  This would also be good as a taco or fajita or straight out the Crock! 

I found this once again using All Recipes and pretty much stuck to the recipe as it's written.  

4 boneless chicken breasts, trimmed of fat
1 c. ketchup 
2. tblsp. mustard (yellow preferably)
cayenne pepper
chili powder
garlic powder
1/2 c. real maple syrup (not to be confused with the EGGO syrup you might have in the fridge...)
a few splashes of Worcestershire sauce
a few splashes of Tabasco sauce

Place chicken in Crock Pot.  Mix all other ingredients in a large bowl until smooth.  Pour over chicken and cook on LOW for 6 hours.  (If the chicken looks "soupy" at this point, don't worry).  Shred chicken w/ fork and cook another 30 mins. Serve how you like!

 i was literally so hungry that i had to take a bite  of that pickle before i snapped a pic! don't act surprised.

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