Slow-Cooker Pulled Chicken Sandwiches

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I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too. This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving. We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!

Yield: Serves 10 to 12

  • 4 (10-12 oz) bone-in split chicken breasts
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large sweet onion, finely chopped
  • 2 T vegetable oil
  • 6 garlic cloves, minced
  • 2-3 tsp chili powder
  • 2-3 tsp chipotle chili powder
  • 1/4 tsp cayenne pepper
  • 4 oz (1/2 cup) tomato paste
  • 1 cup ketchup
  • 1/3 cup molasses
  • 2 T brown mustard
  • 4 tsp apple cider vinegar
  • 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
  • 3/4 tsp liquid smoke, if desired
  • 12 sandwich rolls (I prefer potato rolls)
  1. Pat chicken dry with paper towels. Generously season with salt and pepper.
  2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
  3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
  4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
  5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
  6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
  7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
  8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
  9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

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One Year Ago:

Hungarian Lentil Stew

Hungarian Lentil Stew

I have made this stew in the past and loved it. I was excited to make it with sweet Hungarian paprika this time – I had substituted smoky paprika in the past. We preferred it with the smoky paprika! I also served it over black forbidden rice, just for variety, and I think that it is better served over brown basmati rice. This recipe is easy and delicious. It is from The New York Times, adapted from Renata Olah.

Yield: 6-8 servings

  • 1 1-pound bag brown lentils
  • 1 1/2 T vegetable oil
  • 1 medium onion, finely chopped
  • 6-12 cloves garlic, minced
  • 2 T sweet Hungarian paprika
  • 3 bay leaves
  • 2 cups whole-fat sour cream (or plain Greek yogurt)
  • 3 1/2 T all-purpose flour
  • 2 T milk
  • 1/2 tsp salt, or as needed
  • 1 T light brown sugar
  • 2 T brown mustard, or as needed
  • 2 T fresh lemon juice, or as needed
  1. If desired, place lentils in a bowl with water to cover, and soak overnight; this step may be skipped, but makes lentils more digestible.
  2. Place a large (5-6 quart) saucepan over medium-low heat, and add oil and onion. Saute until tender, 1 to 2 minutes. Add garlic and paprika, and sauté until garlic is fragrant, 1 minute more. Add lentils, 8 cups water (I use 1/2 stock), and bay leaves. Increase heat to bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes; add water as needed if mixture seems too thick.
  3. When lentils are tender, in a small bowl stir together sour cream, flour and milk. Add to lentils and simmer 2-3 minutes. Add salt, brown sugar, mustard and lemon juice, adjusting amounts as needed for a slightly piquant flavor. If desired, remove and discard bay leaves. Serve hot.

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