Now, per my promise to myself and to you, I’ve been hitting the kitchen every day this week to make something I’ve never made before. And, I’m so freakin’ happy to say, everything has turned out delicious!
My biggest accomplishment was something I never, ever thought I’d actually crave.
Shredded chicken BBQ with homemade pineapple BBQ sauce. I actually CRAVED this stuff. After one sandwich, even though I was quite full, my mouth watered and I actually found myself fork deep in the bowl of BBQ laden chicken.
E walked in and said “I thought you made a sandwich?” I nodded in shame and quickly put the fork down. I can’t help it. This stuff is just INCREDIBLE. And I’m not one to actually rave about BBQ. I made this on Tuesday and there are NO leftovers. Not even a small shred of chicken left.
I know that this whole set up is quite monochromatic, but sometimes, there just isn’t place for vegetables. And I know, ME, the veggie obsessed health maniac, just admitted that. But with sweet, slow cooked, melt in your mouth BBQ, veggies would have just f-ed it up.
I ate probably about a chicken’s worth of this stuff, but really, I couldn’t help myself. You’d think after my binge I’d be sick of BBQ.
Nope. I plan on making this again on Sunday. I fear I may have just begun a serious addiction.
Crockpot Chicken BBQ with Pineapple BBQ Sauce
Makes about 5 sandwiches
Prep time: 15 minutes
Cook time: About 5 hours
Sauce recipe adapted from Southern Foods.
- 3 frozen boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1/2 large onion, chopped
- 1 cup crushed pineapple, strained
- 3 cloves garlic, finely minced
- 3/4 cup Jack Daniels
- 1/4 cup molasses
- 2 tablespoons Dijon mustard
- 1/4 cup brown sugar
- 3 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- Dashes of salt and pepper
- In a medium sauce pan, heat olive oil and cook onions and garlic until soft and fragrant, about 2 minutes. AddJack Daniels until translucent, about 10 minutes. Remove from heat and light; let flame sit for 20 seconds. Add remaining ingredients, bring to a boil and turn heat down to low. Simmer for 10 minutes. Remove and strain through a wire mesh strainer over a bowl to catch the onions and garlic.
- Chill sauce overnight.
- Next day, place chicken in a slow cooker. Pour sauce over it and set on low. Let cook for 3 hours if on high and about 5 hours on low. When chicken is fully cooked, remove from sauce and shred in another bowl.
- Place chicken back into the sauce and let sit for at least an hour to absorb the flavor.
- Serve with a whole wheat bun and enjoy!
Make this. Eat it. and enjoy every finger lickin’ second.
Nutritional information per 1 cup: 365 calories, 13 grams of fat, 45 grams of carbohydrates, 3 grams of fiber and 22 grams of protein.