Slow Cooker Southern Pulled Bar-B-Que Chicken
Miz Helen's Kitchen
Ingredients
3 white vadilla onions, sliced thick
5 to 6 pounds chicken thighs, boneless and skinless
For The Sauce
3/4 cup apple cider vinegar
1/3 cup Worcestershire sauce
1/2 cup dark brown sugar
2 tablespoons yellow mustard
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 cloves garlic, minced
2 cups Bar-B-Que Sauce, to be split
Option: Buns For Sandwiches
Option: Grandmothers Chow Chow
Directions
Place the onions on the bottom of a 6 quart slow cooker. Generously salt and pepper the onions.
Place the chicken thighs on top of the onions.
In a small mixing pitcher, mix the vinegar, Worcestershire sauce,brown sugar,yellow mustard, salt, pepper, cayenne and garlic.
Add 1-1/2 cups of the Bar-B-Que sauce reserving 1/2 cup.
Mix very well and pour over the chicken.
Place the lid on the slow cooker and cooker for 4 hours on high or 8 hours on low.
Remove the chicken onto a sheet pan and pull the chicken.
Use some of the reserved liquid to add back to the pulled chicken to keep it moist.
To make the Sandwich
Place the pulled chicken on a garlic and butter toasted bun.
Drizzle some of the 1/2 cup reserved Bar-B-Que sauce over the chicken.
Top with Grandmothers Chow Chow.
This pulled chicken can be frozen for up to three months.
Enjoy!