This is what I ended up having for supper…. crock pot honey barbecued chicken sandwiches, with a hint of smokey flavor. Oh yeah, yeah… corn and mashed potatoes too.
Let’s get back to the crock pot shredded chicken recipe though, shall we? I went against most things I’ve ever read about using frozen meat and used it anyways in this crock pot recipe. It worked out wonderfully. As a matter of fact, the next time I make these I’m going to triple the recipe and use a bigger crock pot. It will definitely be a part of my batch cooking now. Here’s how I did it:
- 2 cups of bottled barbecue sauce
- 3 tablespoons of honey
- 3 large boneless, skinless chicken breast
- 1/2 teaspoon of cumin
In a 2 – 3 quart crock pot place 1/2 cup of the bottled barbecue sauce. Pour in 1 tablespoon of honey on top of that. Now add the chicken breasts. Pour the remaining barbecue sauce and then the honey on top of the chicken breast. Cover and cook on low for 3 – 3 1/2 hours.
Remove lid and using two forks shred the chicken breasts. Add the cumin (that’s where the smokey flavor comes from). Stir to incorporate. Turn to high (leaving the lid off) and cook for additional 30 – 45 minutes. This will help it thicken. Serve on buns (or it would be great filling for tortillas or tamales too… that’s what my husband decided).