I have discovered over the years that “barbecue” has varying definitions depending on where you live. Where I live in Colorado anything cooked on an outdoor grill qualifies.
We barbecue burgers, fish and steaks, fresh vegetables, slices of pineapple—even pizza dough. However, if you live in the south you know “barbecue” is defined by these two words: Long and slow. And trust me, you’d better have proof that the brisket or rack of ribs were on the grill for the better part of a couple of days if you dare to call it barbecue!
Knowing there is a bit of regional controversy over what constitutes right and proper barbecue, I was intrigued to receive a recipe from Laura Koontz of Ohio for Slow Cooker Barbecue Chicken, with a resounding endorsement from her husband Bill, “You’ve just got to try this!” And so I did. Again and again and again.
Best shredded barbecue
If you love a good pulled chicken (or pork) barbecue sandwiches, this recipe is going to knock your socks off. It’s tender, moist, and perfectly seasoned—a great solution for any busy cook who longs to serve authentic barbecue.
To make shredded barbecue chicken you will need a slow cooker and these ingredients (full recipe below):
- boneless, skinless chicken breasts
- Worcestershire sauce
- bottled barbecue sauce
Place chicken, water, Worchestershire sauce, vinegar, and cumin in slow cooker set on “Low.” Cook for 6 hours. Drain juices. Shred chicken right in the slow cooker using two forks to pull it all apart. Pour in barbecue sauce, stir to combine. Cook on “Low” for one additional hour. Serve on buns with coleslaw. Serves 8-10.
Laura sent along a bottle of Montgomery Inn Barbecue Sauce with the recipe and it is fabulous. However, any barbecue sauce will work so experiment with your favorite. Feeling adventurous? Substitute pork or beef for the chicken. Yum.
By the way, the Montgomery Inn located in Cincinnati, Ohio, is world-famous for its ribs and barbecue sauce. The exact recipe, however, is a closely guarded secret known only to proprietor Ted’s wife, Matula, and her daughters.
Montgomery Inn barbecue sauce is fat-free and made with all-natural ingredients is a heavenly blend of tomatoes, garlic, onions, molasses and secret spices. It’s specially blended to be heated and then brushed or poured on hot after cooking.
I only know all of this because after trying this recipe the first time I knew I had to find a way to get my hands on more sauce.
Great news! Montgomery Inn ships. I know this because I harbor a precious stash of Montgomery Inn Barbecue Sauce in my pantry. Suddenly I have become famous with family and friends for my amazing Chicken Barbecue Sandwiches, the recipe for which shall remain closely guarded secret known only to me. And now you.
Slow Cooker Shredded Barbecue Chicken
Slow Cooker Shredded Barbecue Chicken
- Slow cooker
- 4 lbs chicken breasts boneless, skinless (NOTE 1)
- ¼ cup water
- 3 tbsp Worcestershire sauce
- 3 tbsp vinegar any type
- 1 tspn cumin
- 28 oz. bottled barbecue sauce
- Place chicken, water, Worcestershire sauce, vinegar and cumin in slow cooker set on “Low.”
- Cook for 6 hours.
- Drain juices.
- Shred chicken right in the slow cooker using two forks to pull it all apart.
- Pour in barbecue sauce, stir to combine.
- Cook on “Low” for an additional hour.
- Serving Suggestion: Serve on buns with coleslaw. Serves 8-10.
- Can substitute boneless pork or beef.
- Use any bottled barbecue sauce of your choosing.
- Refrigerate leftovers in a tightly closed container for up to a week.
- 1 lb fresh cabbage, shredded OR a 16-oz bag coleslaw mix
- 2 tbsp diced onion
- ⅔ cup mayonnaise
- 3 tbsp vegetable oil
- ½ cup granulated, white sugar
- 1 tbsp white vinegar
- ¼ tspn salt
- ½ tspn poppy seeds
- Combine the shredded cabbage (or coleslaw mix) and onion in a large bowl.
- Whisk together the mayonnaise, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
- Pour dressing mixture over cabbage (or coleslaw mix) and toss to coat.
- Chill at least 2 hours before serving.
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