The first night we served the barbecue chicken whole and the next night I shredded the leftovers and served as pulled barbecue chicken sandwiches. (I love to cook once and eat twice...)
Barbecue Chicken in the Slow Cooker
- 1/2 can Root Beer
- 1 cup of Barbecue sauce
- +/- 2 lbs of chicken breasts, thighs or a combo of both. (You could do more, just increase the amount of BBQ sauce and Root Beer. I used about 15 chicken tenderloins, remember, if you do thighs, they have a lot more fat.)
- a splash or 2 of Worcestershire sauce (optional)
- Mix the root beer, Worcestershire and barbecue sauce together at the bottom of the crock pot, then add the chicken. Move the breasts around to ensure they are mostly covered by the liquid.
- Cook on low for 4 to 6 hours. (I cooked mine for 4 hours and used a meat thermometer to make sure they were completely cooked - because I have a crazy fear of under-cooked meat. Ha ha)
- If plan to shred the meat for leftovers, reserve about a cup of the cooking juices and add back to the shredded chicken a little at a time, until the chicken absorbs as much as it can w/out becoming to watery.
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