Slow Cooker BBQ Pulled Chicken Sandwiches – With a secret step that makes all the difference

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Slow Cooker BBQ Pulled Chicken Sandwiches

  • Servings: 4
  • Difficulty: easy
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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.

Ingredients

  • 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

Directions

  1. 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.
  2. Cook on high for 2-3 hours or on low for 6-8 hours (internal temperature of the chicken should reach 165 degrees F)
  3. After cooking, remove all the chicken from the broth and shred it using two forks.
  4. Pour the broth into a medium saucepan and add in 1 tablespoon of brown sugar and apple cider viegar.
  5. Boil over high heat for 8-10 minutes or until the broth has thickened into a BBQ sauce consistency.
  6. Serve the chicken on buns and top chicken with the remaining sauce.

No Fuss Chicken Taco Filling

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So I know it’s not taco Tuesday but that does not mean I can’t share a recipe for you to use on Taco Tuesday!

This recipe is so simple and don’t tell anyone, but it’s a slow cooker recipe. I rarely cook with the slow cooker but for this recipe it just makes sense. Some things that you will need for this recipe is a can of diced tomatoes with green chilies, a red onion, and traditional tex-mex spices. This is a set it and forget it type of recipe that cooks for a few hours.

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 separate saucepan. The result is a rich, silky, and flavorful broth that you toss the chicken back in before serving. The reduced broth is the secret step that separates this recipe from all other slow cooker chicken recipes.

I serve my chicken on corn tortillas with a variety of toppings. My favorite combination is corn tortillas with picked red onions, avocado, cotija cheese, and cilantro. I find the best way to warm corn tortillas is on the open flame of a gas stove top (I love that texture from the charred edges).

Check out the video, give the recipe a try, and let me know what you think!

No Fuss Chicken Taco Filling

  • Servings: 8
  • Difficulty: easy
  • Print

Processed with VSCO with  preset

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 separate saucepan. The result is a rich, silky, and flavorful broth that you toss the chicken back in before serving. The reduced broth is the secret step that separates this recipe from all other slow cooker chicken recipes.

Ingredients

  • 2.5 lbs boneless skinless chicken thighs
  • 10 oz can of diced tomato with green chilies
  • 2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1//’4 tsp onion powder
  • 1/2 cup diced red onion

Directions

  1. Combine all ingredients in a slow cooker.
  2. Cook on high for 3 hours (or on low for 6-8 hours).
  3. After cooking, remove all the chicken from the broth and shred it using two forks.
  4. Pour the broth into a medium saucepan and boil over high heat for 6 minutes or until the broth has reduced to 1/3 cup.
  5. Combine the chicken and the reduced broth.
  6. Serve the chicken with your favorite taco ingredients.