Many slow-cooker recipes with similar names simply call for a bottle of barbecue sauce tossed with chicken pieces. This recipe teaches you how easy it is to develop much better, fresher-tasting barbecue flavor from scratch, with just a few pantry staples.
- 1 tablespoon extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- Coarse salt and freshly ground black pepper
- 1 onion, finely chopped
- 3 cloves garlic, chopped
- 1 red bell pepper, finely chopped
- 1/4 cup water
- One 14.5-ounce can crushed tomatoes
- 1/4 cup hot pepper sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 1 tablespoon unsulfured molasses
- 8 hamburger buns, for serving
- Pickled vegetables, for serving
1. Preheat a 5- to 6-quart slow cooker.
2. In a large skillet, heat oil over medium-high heat. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
3. Reduce heat to medium. Add onion, garlic, bell pepper, and the water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
4. Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
5. Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.
Reprinted with permission of Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies by Editors of Martha Stewart Living, Clarkson Potter. Copyright © 2017.