Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a saucepan with a few additional ingredients. The result is a flavor packed BBQ sauce. The reduced sauce is the secret step that separates this recipe from all other slow cooker pulled chicke recipes.
2 lbs boneless skinless chicken thighs
1 tablespoon chicken rub (I used the FOX brothers BBQ Chicken Rub – if salt is not an ingredient in your rub be sure to salt your chicken to taste)
1/2 cup orange juice
1/3 cup BBQ Sauce
2 tablespoons of brown sugar + 1 tablespoon of brown sugar
1 small yellow onion, thinly sliced
1 tablespoon of apple cider vinegar
4 brioche buns
Add the chicken, rub, orange juice, BBQ sauce, 2 tablespoons of brown sugar, and onion in the slow cooker and mix with a spatula until the chicken is fully coated.
Cook on high for 2-3 hours or on low for 6-8 hours (internal temperature of the chicken should reach 165 degrees F)
After cooking, remove all the chicken from the broth and shred it using two forks.
Pour the broth into a medium saucepan and add in 1 tablespoon of brown sugar and apple cider viegar.
Boil over high heat for 8-10 minutes or until the broth has thickened into a BBQ sauce consistency.
Serve the chicken on buns and top chicken with the remaining sauce.
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Here’s a classic buttercream recipe that can be used to frost layer cakes and cupcakes. This recipe makes enough frosting for a two layer 8″ round cake. If you plan on doing any type of decorating using a piping bag (borders, designs, roses, etc — you should double the recipe).
3 tbl salt free lemon pepper seasoning
1 tbl cornstarch
1 tbl flour
1 tbl lemon juice
1 tbl olive oil
1 tsp salt
2.5 lbs chicken wing pieces
1 recipe of Honey Lemon Butter Glaze (recipe below)
Wisk together the first 6 ingredients to form a thick paste. Add the chicken and toss until well coated. Cover and refrigerate for 3 hours.
Preheat oven to 400 F. Remove chicken from the refrigerator and set the wings on top of a cooling rack set on top of a rimmed sheet pan. Cook for 20 minutes, then brush half of the glaze (see below for recipe) on top the wings. Cook for 15 minutes, turn the wings, brush on the remaining glaze and cook for 15 more minutes. Remove from oven and serve with blue cheese or ranch dressing.