Lazy Crock-Pot Barbecue
Whole Chicken Saga, Part III
Are you impressed? I said I would make a post, and then I actually wrote it! And posted it!
In case you couldn’t guess, despite the travesty that was chicken disassembly, my crock-pot barbecue turned out swimmingly – and it was delicious, too! (Okay, that’s a pun that’s wasted on you right now, but you’ll get it in a minute.) As I promised, this is a totally lazy recipe, if you can get past the raw chicken, or if you’re smart enough to have bought your chicken prepackaged and ready to cook. I didn’t even make my own barbecue sauce, I just picked my favorites at the store.
It really is this easy. Put everything in the crock-pot, turn it on, and leave it for 8 hours.
Come back 8 hours later and pour off the incredibly watery barbecue sauce (I forgot to take a picture of that, but the chicken really does just let loose in there, so you have to either pour it off or find a way to thicken it), then shred the chicken, add more sauce, and cook a little bit longer just to heat up the new sauce.
The recipes I read to prepare myself for making up my own mentioned two recurring problems: water sauce (true, solvable) and dry chicken (false – all of the chicken was cooked perfectly, nothing dry, nothing overcooked; might be true if you only used chicken breasts). If you are going to use prepackaged chicken, I would recommend using a variety of parts, not just breasts, so that you get some of the fat in there. I did skin all of my chicken, and pull off all of the fat I could get to, but apparently what I left was enough to balance it out.
I tried to make cucumber slaw to go with ours, since we have an overabundance of cucumbers. There wasn’t a real recipe on the internet (what?!?!?) so I made one up – shredded cucumbers, plain yogurt, and sour cream. The flavor came out really well, but the cucumbers were just too juicy to make a good slaw, even after I pressed them into a strainer. Have to work on that…
Doesn’t it look delicious?
- One whole chicken, cut into pieces, or a bunch of chicken parts
- 1-2 bottles of barbecue sauce, your preference (I used Stubbs mild, Stubbs Sweet Heat, and some other kind of Honey BBQ)
- Pour a thin layer of barbecue sauce into the bottom of the crock-pot.
- Put chicken in crock-pot.
- Pour more barbecue sauce on top to cover the chicken.
- Set crock-pot to cook on low for 8 hours.
- 8 hours later… pour out excess watery barbecue sauce and add more barbecue sauce from the bottle.
- Shred the chicken (it should essentially fall off the bone at this point – just be careful that the little bones don’t fall off with it!) and put it back in the pot.
- Stir and continue to cook for 30 minutes (or just stir and eat right then, if you’re super hungry).
- Serve on buns with slaw and more barbecue sauce.