Easy, Melt In Your Mouth Pulled Chicken

Have you noticed the nights getting a little cooler,

the sun going down a little earlier, 

the desire for home cooked comfort foods?

This only means one thing

Fall is RIGHT around the corner.

I'm sad to see summer come to a close,

but, I'm SO ready to get in the kitchen
and start cooking some warm and hearty meals.

Here is a dish that is super easy. 

A 'set it and forget it' type meal. 

I guarantee your mouth will be watering

when you step in the door at the end of the day 

and smell this cooking away in the crockpot. 

And if you aren't ready to let summer go yet

and have a cookout or two lined up,
this is GREAT to serve and is always a hit.

Actually, we just served it at my in-laws 30th 

Anniversary party and it was the star of the buffet table!

Out of the two pulled chicken (or pork) recipes I love to make, 

this is the easier of them since the ingredients are store bought 

and not homemade.

But shhhhhh!!! 

No one needs to know you didn't slave over this for hours!

It sure will taste like it!

This recipe is actually for pulled pork, 

but my family likes the chicken breast version better.

Pulled Chicken

You will need:

1 Packet of McCormick Slow Cookers Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
4 - 6 large boneless/skinless chicken breast
1.5 cups Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce
(or BBQ sauce of your choice)

In a bowl mix together the seasoning packet, ketchup, brown sugar and vinegar until blended.

Place chicken in crockpot and pour the mixture on top.

Turn crockpot onto low and cook 8 hours.
You can speed this up and cook on high for about 4 hours,
but the chicken won't come out nearly as tender.
There will be a decent amount of liquid in the crockpot,
not to worry, once shredded the meat will soak up the liquid.

Take 2 forks and "pull" chicken apart to shred it, leaving it in crockpot.
When chicken is evenly shredded mix in the BBQ sauce. 

Allow to cook an additional 30 minutes.

Serve on bulky rolls, over a green salad,
or as a main course with mashed potatoes and corn on the cob.

This recipe is also great for the freezer. 

Place in quart size freezer bags and freeze until ready to use,
thaw and re-heat in a saucepan or microwave.
More BBQ sauce may be added when re-heating.

Enjoy!

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