Saturday, December 10, 2011
Mustard and Vinegar BBQ Pulled Chicken in a Slow Cooker
This recipe is my new favorite for pulled chicken. It is a nice, basic BBQ without it being too overpowering. Mustard and vinegar based sauces are very common in the south and this one is similar to a Carolina BBQ. It could also be called a "White BBQ" as well. If you have never tried a Mustard BBQ you are missing out! It has such a different flavor then the traditional ketchup and molasses sauces that are more common. It is slightly sweet (but not too much!) and a bit tangy and well, just plain delicious!
The chicken was incredibly juicy, fall-apart tender and jam-packed with flavor. This isn't a spicy sauce at all, so it is perfect for kids. And if you tend to like a little more "kick" or more of a saucy BBQ then think of of this as a nice base for flavorful chicken and then top with your favorite tomato-y BBQ Sauce- a great way to please different family members that each like different types of sauces. You will be happy either way! I served this sandwiches with my Quick Pickled Onions and they were a perfect combo! I highly recommend making them both for dinner. De-lish!
Mustard Vinegar BBQ Pulled Chicken in a Slow Cooker
3 pounds chicken thighs, breasts, or a combination of the two
1 medium onion, cut in half and then again in quarters
2 garlic cloves, minced
2 teaspoons dry ground mustard
1 cup apple cider vinegar
1/3 cup Worcestershire Sauce
2 Tablespoons brown sugar
1/2-1 teaspoon chili powder (depending on heat preference)
Salt and freshly ground black pepper
rolls or buns of choice
Place the chopped onions in the bottom of the slow cooker. Place the chicken on top of the onions and add the garlic, ground mustard, chili powder, brown sugar, salt, pepper, apple cider vinegar and Worcestershire sauce. Cook on high for 3-4 hours (or on low for 6-8 hours). Do not keep opening up the slow cooker during the cooking process, but keep an eye on it. Don't be afraid to add more liquid (apple cider vinegar or even a bit of water or chicken stock) to the pot if the sauce is cooking down too quickly. Remember, you want the liquid, that is your sauce!
About an hour to 40 minutes before your final cooking time*, very carefully, because the chicken will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the chicken by pulling away from each other. The meat should be very tender by this point. Place the shredded chicken back into the slow cooker, stir well and continue to cook for that additional 30 minutes to an hour. This will make the chicken nice and juicy because it will soak up some of the BBQ sauce.
*I have found that if I cook the chicken on high, at two hours into the cooking time is when I remove the chicken and shred it. Then replace it and cook for that additional 30 minutes to an hour. At this point the chicken is cooked, you just want the chicken to get nice and saucy.
You can either enjoy as is, or serve alongside a favorite BBQ sauce and Quick Pickled Onions. Top onto lightly toasted buns and enjoy!