Ingredients
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2 pounds boneless, skinless Chicken
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1 cup Ketchup
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¼ cup Molasses
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¼–⅓ cup packed Brown Sugar
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2 tablespoons seedless Blackberry
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2½ tablespoons Apple Cider Vinegar
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2 teaspoons Liquid Smoke
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1 teaspoon smoked Paprika
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1 teaspoon Chili Powder
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1 teaspoon Onion Powder
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1 teaspoon Garlic Powder
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1 teaspoon Kosher Salt
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½ teaspoon freshly ground Black Pepper
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¼ teaspoon dried Thyme
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¼ teaspoon Chipotle Chili Powder
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Serving Day
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1 tablespoon Cornstarch
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2 tablespoons Water
Directions
Tangy barbecue chicken proves that slow cookers aren’t just great for warm-you-from-the-inside winter dinners. Pile it high on your favorite kind of roll for a pulled-chicken sandwich that will make your mouth water any time of year.
Steps
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1
Done
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Label a 1-gallon freezer bag and add the chicken to it. Combine the rest of the prep day ingredients in a large bowl, then pour the mixture into the bag over the chicken. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. |
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2
Done
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Serving DayAllow the chicken to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 6–8 hours. Remove the chicken from the slow cooker and shred it. In a small bowl, mix together the cornstarch and water, then stir the mixture into the sauce in the slow cooker. Stir the chicken back into the sauce, re-cover the slow cooker, and let everything continue to cook for 20–30 minutes. |
