The crock pot is a tool that I use fairly often in the winter time, as it’s great for simmering soups, stews and roasts all day. But don’t forget, it’s also a handy tool for hot and humid days when even tossing something on the grill seems like too much work. What can be more hands off than tossing something on after breakfast and having dinner ready for you at the end of the day? This recipe also works well with a pork shoulder or a chuck roast–both cuts that do well cooking over low heat all day. This recipe easily doubles and is great for parties.
Crock Pot Chicken Barbecue
- 2 pounds of boneless, skinless chicken thighs
- 1 cup diced onion
- 1/2 cup ketchup
- 1 1/2 Tablespoons dijon mustard
- 3 Tablespoons brown sugar
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Balsamic Vinegar
- 2 minced garlic cloves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 finely chopped chipotle pepper (I usually take one from the can, and freeze the rest to pull out when I need for other recipes)
Place chicken and diced onion in the crock pot. Mix together remaining ingredients and pour over top the chicken. (You can also use your favorite prepackaged BBQ sauce for convenience). Cook on low for 7 hours. Shred chicken with a fork. Simmer the chicken in the crock pot for about 20 more minutes to let the juices mix. I particularly like this served on potato rolls. Enjoy!