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Crockpot Pulled Chicken

Dinner
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You’d think that after the months it took to curate our apartment, poring over magazines, spending weekends strolling through Flatiron furniture stores, and filling Restoration Hardware online shopping carts (only to empty them again after looking at the price tag), we’d be desperate to host. Unfortunately, we threw so much of our energy into color schemes and carpets that by the time our apartment felt like home, all I wanted to do was sit on the couch and relax.

In a city where socializing revolves around bar openings, happy hours and gym classes, inviting people over isn’t always top of mind, despite my cool new plates. Six months later, it finally happened! I was thrilled to have an excuse to close the summer with an indoor barbecue on my new “adult” kitchen table this week.

Crockpot Pulled Chicken

Given the craziness that is my life, the crockpot is the best case scenario for limited time. There are few things nicer than walking into an apartment filled with the scent of an already-prepared dinner. I settled on pulled chicken sandwiches and couldn’t have been happier to switch on my machine and go to work without thinking about it all day long. Because of that, this dish is super easy to make and easy to please, with many options for serving and sides.

I decided to use this pulled chicken for barbeque sandwiches, which I served with homemade coleslaw and a bean salad (recipes coming soon!). This freezes well and makes enough for multiple leftover meals, which I’ll be devouring all week long.

Crockpot Pulled Chicken

Ingredients

  • 3 lbs boneless chicken breast
  • 1 C chopped green pepper
  • 2 C chopped onion
  • 1 C chopped celery
  • 18 oz tomato paste
  • 4 T firmly packed brown sugar
  • 3-6 chopped garlic cloves
  • 1 C Worcestershire sauce
  • 4 T lemon juice
  • 4-8 dashes tobasco sauce
  • Salt and pepper to taste

Instructions

  1. Combine all ingredients except meat in a bowl.
  2. Cut meat into chunks and add to sauce mixture.
  3. Put it all in a crockpot and cook on low for about 6 hours.
  4. Remove meat and shred. Add enough sauce to shredded meat to hold it together.
  5. Serve on a warmed bun (I used Portugese rolls)

 

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