Sunday, June 22, 2008
Crockpot Pulled Chicken over Rice
8 Boneless Skinless Chicken Breasts
3 Medium Sweet Onions
4 1/2 C. Chicken Stock (Homemade will be fine)
Sauce for Chicken...
1 11oz Bottle Private Harvest Brown Sugar Molasses Simmering Sauce (From Kitchen Kaboodle)
9 Tbs. Rub with Love Triple Garlic Teriyaki Sauce (From Kitchen Kaboodle)
1 Tbs. Ketchup
4 Tbs. Dan's Gourmet Teriyaki Sauce
2 1/2 C. Cooking Broth that was drained from the crockpot stock.
Instant, Long Grain, Short Grain, Jasmine, and Brown Whatever you prefer.
Rough chop 2 onions, place half into the bottom of the crockpot (large family size). Wash and pat dry your chicken breasts and place on top of the onions in the crockpot.
Place the remaining rough cut onions on top of the chicken breasts, then cover the chicken with your chicken stock. Cover crockpot and let cook on high for 5 hours (Do not stir). After the 5 hours, pull the chicken out and place on a cutting board and drain the onions and stock out of the crockpot into another bowl to use later in the sauce. Then Shred your chicken with two forks until all is shredded. Once shredding is completed dice your last onion and place in the bottom of the crockpot then place your chicken shreds on top of the onion. Make your sauce in a separate bowl and place on top of your chicken shreds, cover your crockpot place on LOW for addition 4 to 5 hours stirring occasionally.
About 30 minutes before your chicken is complete start making your rice (or if your rice takes longer or shorter, start accordingly).
By adding Dan's Sweet Chili Sauce on it gave it that extra zip...(any Sweet Chili Sauce will do)
Another Very Yummy !!!