- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 146.2
- Total Fat: 1.5 g
- Cholesterol: 65.7 mg
- Sodium: 186.3 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.6 g
- Protein: 26.7 g
Steph2003's Spicy Crockpot Southern Barbecued ChickenSubmitted by: STEPH2003
IntroductionThis is a Spark 'Editor's Choice' recipe that I modified for the crockpot, and shredded to make sandwiches with. It's very good. I like it because it's not a traditional bbq type sauce. This is a Spark 'Editor's Choice' recipe that I modified for the crockpot, and shredded to make sandwiches with. It's very good. I like it because it's not a traditional bbq type sauce.
3 lb. chicken parts (breast, drumstick, and thigh), skin and fat removed ( I used frozen chicken breasts)
1 large onion, thinly sliced
3 tablespoon vinegar
3 tablespoon Worcestershire sauce
2 tablespoon brown sugar
black pepper to taste
1 tablespoon hot pepper flakes
1 tablespoon chili powder
1 cup chicken stock or broth, skim fat from top
Optional* 12 Hamburger buns-these aren't figured into the nutritional info.
Note* if you don't like things too hot/spicy reduce the chili powder and red pepper flakes to 1/2.
1. Add chicken in crockpot and arrange onions over the top.
2. Mix together vinegar, Worcestershire sauce, brown sugar, pepper, hot pepper flakes, chili powder, and stock.
3. Pour over the chicken and cook on low for 6-8 hours. Before serving use 2 forks to shred the chicken.
Note* if your sauce is too soupy simply spoon it into a sauce pan and add some cornstarch, bring it to a boil and either pour it back over your shredded chicken and mix it in, or serve it on the side.
You can serve this as a 'pulled chicken sandwich' or you can just serve it on a plate with veggies. It's yummy either way!
Number of Servings: 12
Recipe submitted by SparkPeople user STEPH2003.