Barbeque Pulled Chicken

I'm going to do it, even though my better judgement tells me not too... Yes, I'm going to complain about the fact that it's been at least -10 below zero since Saturday. I was doing OK with the Arctic weather until I managed to get my car sunk in an ice patch right by our mailbox yesterday, and had to maneuver myself and my 75 pound boots out through the passenger side, which is not anywhere near easy, as it turns out.  After spending about 30 minutes out there with the boy and a bag of cat litter, I actually had icicles on my eyelashes, and my glasses also  had a nice coating of ice on them. Not to mention a burning leg from trying to crawl on top of some snow to get to the drivers side to shovel and sinking with freezing snow up to mid-thigh. Bah.

Now all I'm doing is obsessing over warm days. Nights are spent planning a garden, and dreaming about the sunshine on my face, and games of catch with my future dog, soaking in the warm air and light until almost 10 at night. As soon as it gets above zero at this point, it will fee like a heat wave, and then I will patiently wait until spring again. 

Since it's been paralyzingly cold, I've been having some fun in the kitchen. So much so that we have too many leftovers to even eat at this point, so many are going into the freezer where I will happily rediscover them next week for an easy meal. I so love my crockpot, and I was happy to find a pulled chicken recipe I used to make for dinner parties a lot back in the day. I made it this weekend, and it was as easy and tasty as ever!

Barbeque Pulled Chicken

Sauce:

-4 cups ketchup

-1 medium onion, finely chopped

-1 t. celery salt

-1 T. ground mustard

-1/2 cup water

1/4 cup brown sugar

-2 T. Worcestershire sauce

-2 T. molasses

-1 T. apple cider vinegar

-1 T. paprika

-1/2 t. pepper

-2 lbs chicken breasts or thighs

Directions: Combine all ingredients in crock-pot and whisk to combine. Cook on low 1 1/2 hours. Then whisk some more, and add chicken. Cook 5 more hours on low, then stir sauce and using fork shred chicken . Cook one more hour, then shred some more and serve warm.

The delicious smoky sauce penetrates every bite of the tender chicken. I may be a Minnesota girl, but I can appreciate barbeque any day!

I served these on seasame buns with a pickle. On my sandwich, there were many pickles, and it was great. You can make this even easier by just using a plain old bottle of barbeque sauce, for time saved or convenience, but from scratch is SO much better! If you do go for a store-bought sauce, I highly suggest Ken Davis. Most commercial BBQ is mainly chock full of high fructose corn syrup and other chemicals, as well as a sickening sweet artificial taste. This is a great easy recipe to double in your crock for a group of people. Enjoy!