I’m feeling a lot better today. Thank you all so much for your sweet notes! Thank goodness for renter’s insurance (in regards to the stolen watch) although I do keep checking Craigs List to see if it’s been posted yet. It’s such a weird feeling to have something stolen like that….it’s not even really the watch itself; it’s more just the fact that it was mine and something I valued and wore every day for eight years.
Anyway. Last night we drank beer and ate pizza and then watched three episodes of Mad Men while I ate about seventy dark chocolate disks from Whole Foods.
It was a good night.
Now today, I want to post the recipe for my mom’s barbecue pulled chicken for many reasons. Number one is because I miss my mom. And her chicken. Number two is because this chicken is one of the top five most requested recipes on this blog and for some reason, I’ve never posted a recipe in the three years I’ve been making/eating it.
I have no idea why.
Number three is because it’s delicious.
I like to eat this pulled chicken with cornbread and baked beans, with a tall glass of sweet iced tea. The one minor detail to this recipe is that you have to have a slow cooker. I know…I know. I don’t even have a slow cooker. I wish I did! If you do have one though, this chicken is incredibly easy and fast to pull together. It’s perfect for a crowd, tailgate or weeknight. Just throw it all in the pot, go to work and when you come home you have delicious barbecue waiting! Simple.
Let me know what you think—this is one of my favorites!
My Mom’s “Famous” Barbecue Pulled Chicken
1 and 1/2 lbs. skinned and deboned chicken thighs (use dark meat here for most flavor!)
1 T olive oil
1 cup ketchup
1/4 cup dark brown sugar
1 T Worcestershire sauce
1 T cider vinegar
1 T yellow mustard
1 tsp ground red pepper
1/2 tsp garlic salt
Brown chicken for four minutes on each side in one tablespoon of hot oil in a large skillet over med-high heat. Remove from heat and place in a slow cooker.
Combine ketchup and next six ingredients. Pour over chicken.
Cover and cook on high for one hour. Reduce heat to low, and cook five to six hours.
Remove chicken from sauce and then shred it into a large bowl, using your hands. Stir shredded chicken into the sauce. Spoon mixture onto buns, serve over a salad, or coleslaw.