This week the Fall weather is finally creeping into the South. The air has been cool and crisp. I was excited to turn off the air conditioning and sleep with the bedroom window open the last few days. These are the days that I don’t want to spend inside working in the kitchen, so I grabbed my slow cooker and put it to work for me making this delicious
Slow Cooker Barbecue Chicken.
I leave to go to an office for my day job Monday through Friday. While it sounds great in theory versus working from home among the everyday chaos, it does take a huge chunk of time away from my family. Atlanta traffic is the bane of my very existence and easily adds 8-10 hrs to the length of my work week. I try and make up for this absence by spending quality time with my family on the weekends. Our summer was so wet and rainy, my body is craving the sun and a big does of vitamin D without the sweltering heat. Using the slow cooker not only allows us to be out and about while dinner cooks, but also the house stays cool by not using the oven to make dinner.
I always have large quantities of boneless, skinless, chicken breasts on hand (thanks to a large stand up freezer), so this recipe is an easy go-to for me. I can make a big batch of this shredded barbecue chicken if we have company or family over, or I can separate it after cooking to create multiple meals. I personally prefer to cook the chicken breasts in the slow cooker without extra liquid. Once the chicken is fully cooked, I can easily shred it with two large forks inside the crock of the slow cooker. I also prefer to add my sauce after the chicken is shredded and cook the remaining time needed. If I add it before shredding the chicken, I tend to make a huge mess spattering my kitchen with barbecue sauce.
For my slow cooker barbecue chicken, I like using my husband’s homemade Kansas City style barbecue sauce. However, I have been known to resort to my preferred brand of bottled barbecue sauce stashed in the pantry if necessary. Nothing like trying to call your husband in from from painting the deck to make some barbecue sauce. That is pretty much not going to happen. DH likes to take advantage of the nice weather too.
Since there is minimal work involved making this version of pulled barbecue chicken, the versatility is endless. You can feed a crowd, or split a large batch into two meals like I mentioned earlier. For the first meal, we can eat the chicken over hearty brown rice for a filling Sunday Supper, and then use leftovers for a fast weekday dinner using mini slider buns or rolled flour tortillas for a new twist on enchiladas.
If you have a favorite go-to recipe like my shredded barbecue chicken that works for a big Sunday Supper meal and makes enough to reinvent leftovers into night during the week then you need to share it the American Family Insurance “Share Your Recipe” sweepstakes. The contest is running now and has a weekly prize of a $100 Williams-Sonoma gift card. Plus they are also offering a grand prize of a $500 Williams-Sonoma gift card. You can check out the full contest details on the American Family Insurance website here.
If you don’t already have a favorite go-to recipe for feeding a crowd, be sure to check out the other Sunday Supper contributor’s sharing their favorites. I know my mouth is watering already just reading the titles. I know the pictures will be entirely drool inducing.
Recipes for big meals and ideas for re-inventing leftovers
- Apple Cider Braised Pork Roast by Magnolia Days
- Bacon Cheeseburger Meatloaf by girlichef
- Baked Barbecue Chicken by Alida’s Kitchen
- Brined and Roasted Turkey by Growin Up Gabel
- Chicken Cacciatore by Cindy’s Recipes and Writings
- Cider Braised Pork Belly by The Girl In The Little Red Kitchen
- Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
- Coffee Rubbed Ham by Curious Cuisiniere
- Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
- Herb Crusted Roast Beef by Crazy Foodie Stunts
- Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
- Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
- Pork Tinga by Juanita’s Cocina
- Roast Psycho Chicken by That Skinny Chick Can Bake
- Roasted Chicken with Potatoes and Vegetables by Hezzi-D’s Books and Cooks
- Shrimp Scampi & Sushi by NinjaBaking.com
- Slow Cooker Barbecue Chicken by In The Kitchen With KP
- Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
- Spicy Turkey Meatloaf by Runner’s Tales
- Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie
Join the #SundaySupper conversation on Twitter this week Sunday, October 13th, to talk about our favorite recipes for Sunday Supper that we reinvent for a Weekday Supper. Everyone is welcome!
We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET, and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!
What’s your favorite recipe to make that you can get two different meals by recreating the leftovers into something new?
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- 4 Boneless Skinless Chicken Breasts
- 18 oz bottle of your favorite barbecue sauce
- Add thawed chicken breasts to bottom of slow cooker
- Cover with lid and cook on high for 3 hours
- Uncover slow cooker and using two large serving forks carefully shred thoroughly cooked chicken breasts to desired consistency
- Stir in barbecue sauce until evenly distributed through shredded chicken
- Serve warm or let cool and portion for later use