You can use all breast or all thigh meat for this recipe if you prefer. Serve on white bread or hamburger buns with pickles. From America's Test Kitchen Slow Cooker Revolution.
serves 6
2 tsp. chili powder
1 tsp. paprika
1/4 tsp. cayenne pepper
Salt and pepper
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups barbecue sauce (Bull's-Eye is my favorite)
Mix chili powder, paprika, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
Microwave remaining cup barbecue sauce in bowl until hot, about 3 minutes. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid; add more liquid as needed to keep meat moist. Serve.
Recipes, tips, techniques, and useful links associated with the cooking class sessions of the LDS Grove 9th Ward
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