Slow-cooker
meat is wonderfully juicy and tender, and chicken is no exception. Bone-in
chicken thighs become fall-off-the bone tender—literally. You’ll need a slotted
spoon.
And when
you’re going to give the chicken so much time (and love) to become this
mouthwatering, give it a delicious homemade sauce for company. It’s easy, and
so worth it: Sauté the chiles, garlic, and onion, add everything else, and cook five minutes. Now it’s ready to pour over the chicken and let time do the
rest.
Note: The sauce will become thin in the
slow-cooker as the chicken renders its fat. No problem. Remove the chicken
(with that slotted spoon mentioned above) and let it rest until
it’s cool enough to shred. During that time, transfer the sauce from the
slow-cooker to a saucepan on the stovetop and simmer it until it’s reduced and
thickened. Add the shredded chicken and dinner is ready.
Also note: The barbecue chicken can be served in various ways: on sandwich rolls, on top of a toasted bread slice for an open-faced sandwich, in tortillas (think barbecue tacos), on top of mashed potatoes, or all by itself as a main-course meat. I went southern style: mounded on a bun with coleslaw on top.
Makes 8
sandwiches
Ingredients
- 1 tbsp olive
oil
- 3 chipotle
chiles in adobo sauce
- 2 garlic
cloves, finely chopped
- 1/3 cup
chopped onion
- 3/4 cup
tomato sauce
- 1/3 cup
ketchup
- 1/3 cup dry
red wine
- 2 tbsp
brown sugar
- 2 tbsp
cider vinegar
- 1 tbsp
adobo sauce
- 1 tbsp
Worcestershire sauce
- 2 tsp Dijon
mustard
- 1 tsp
ground cumin
- sea salt
- freshly
ground black pepper
- 8 medium bone-in
chicken thighs, skin removed (about 2-1/2 lbs)
- coleslaw, for serving (optional)
|
Skinless, Bone-In Chicken Thighs |
Preparation
- Heat a
saucepan over medium heat and add the oil. Add the chipotle chiles, garlic, and
onion and sauté 3 minutes.
- Add the
next 9 ingredients (through cumin) and season with salt and pepper. Reduce the
heat to low and cook, stirring well to combine, 5 minutes.
|
Chipotle, Garlic, and Onion |
|
Sauce Beginning to Cook |
|
Cooked Sauce |
- Place the
chicken thighs in a slow cooker and pour the sauce overtop. Nestle the thighs down
into the sauce, cover, and cook on high until very tender, 4
hours.
- Use a
slotted spoon to transfer the chicken thighs to a large plate (be sure to get any pieces of meat that have fallen off the bone). Let rest until
cool enough to handle, then shred the meat, discarding fat and bones.
- Meanwhile,
transfer the barbecue sauce to a saucepan and bring to a light boil over
medium-high heat. Reduce the heat to medium and simmer gently until slightly
thickened and reduced by about 2/3, 15-20 minutes, depending on the amount of starting
liquid.
- Remove from
the heat and add the shredded chicken to the sauce, stirring well to combine.
|
Ready for Sauce |
|
Sauce Added |
|
Slow-Cooked Chicken |
|
Transfer the Chicken to a Plate |
|
Shredded Chicken |
|
Reduced Sauce |
|
Chicken and Sauce Mixture |
Serve the chicken however you prefer—southern
style: on buns with coleslaw on top.
|
Slow Cooker Chipotle Barbecue Chicken |
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