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Picnic Pulled Chicken

ChickenSlow CookerGastro-Pub

Time: 3 hours 10 minutes

Yield: 6 servings

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About

When you need a break from the hustle and bustle of your world, grab your favorite people, a few quilts, and head for the hills! And by the hills, we mean a park or somewhere outside that's quiet, with plenty of space for you to breathe as you enjoy a big, comforting feast featuring this Picnic Pulled Chicken! This version is sweet, saucy, shredded, and tastes lovely atop some amazingly fluffy buns. Make sure everyone brings a side to share, maybe some potato salad or a bunch of fresh veggies, to ensure your worries wither away with every feel-good bite. Nothing can make you feel better than Picnic Pulled Chicken shared with the people you love most!

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Ingredients

  • 1 cup barbecue sauce
  • 1/2 cup sweet tea
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 pounds chicken thighs, boneless and skinless, fat trimmed
  • 1 onion, thinly sliced
  • hamburger buns, to taste, for serving

Directions

Step 1 -In a small bowl, combine the barbecue sauce, the sweet tea, the garlic powder, the onion powder, and the salt and whisk until smooth.

Step 2 -In the bowl of a slow cooker, arrange the chicken thighs so that they lay flat along the bottom.

Step 3 -Pour 1/2 of the sauce mixture over the chicken thighs.

Step 4 -Sprinkle the onions over the sauce mixture.

Step 5 -Cook the chicken thighs until they reach an internal temperature of 165 degrees F and are very tender, about 3-4 hours on high heat or about 4-6 hours on low heat.

Step 6 -Transfer the chicken thighs to a resting plate and strain the onions from the broth and reserve.

Step 7 -Use two forks to shred the chicken thighs.

Step 8 -In a serving bowl, add the shredded chicken, the reserved onions, and remaining sauce mixture and mix to coat.

Step 9 -Serve the pulled chicken on the buns.

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