Slowcookedbbqchicken Recipes

Steps:

• Place the chicken breasts into the bottom of a slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended.
• Pour the sauce over the chicken, set the cooker to Low, and cook for 6 hours. Shred the chicken with two forks, and cook for 30 more minutes. Serve the chicken and sauce spooned into the sandwich rolls.

Steps:

• Put chicken breast halves in a slow cooker.
• Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
• Cook on Low for 4 to 6 hours.

Steps:

• Mix together all ingredients (except chicken) in slow cooker.
• Add the chicken, coating each piece in sauce.
• Cook on high for four hours.
• Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat.
• Serve on toasted buns.

Steps:

• First, make the dry rub:
• Combine all the ingredients except for the chicken in a resealable container, cover tightly, and shake well to combine. (Dry rub can be stored, covered, in a cool, dry place for up to 2 months.)
• If brining:
• In a stockpot, bring 1 gallon water and 1 cup dry rub to a boil, stirring until the sugar and salt are dissolved. Let the brine cool to room temperature, then transfer to a nonreactive container and refrigerate until chilled. Add the chicken to the cold brine and refrigerate for 4 to 8 hours.
• Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels, and place on the wire rack. Discard the brine. Refrigerate for 6 hours.
• If using the dry rub instead of brining:
• Put the chicken on a rimmed baking sheet and coat the chicken lightly all over with 1/2 cup dry rub (you may not need all of the rub) and set aside.
• Prep your kettle grill:
• Remove any ash and debris if the smoker has been previously used and clean the grates. Fill a chimney starter about halfway with hardwood charcoal. Loosely crumple a couple of pieces of newspaper and drizzle or spray them with vegetable oil (this helps the paper burn longer and speeds up the charcoal-lighting process). Stuff the paper into the chimney's lower chamber place the chimney on the smoker's top grate, and light it. Let the charcoal burn until the coals are glowing red and coated in gray ash, about 15 minutes. Put on a pair of heavy-duty fireproof gloves and carefully dump the charcoal into one side of the grill-over the bottom air vent if your grill has one-leaving the other half free of coals. Place a disposable aluminum tray on the other side to use as a drip pan.
• Place a few hardwood chunks or a foil packet of wood chips over the coals. Add the top grate and put your meat over the drip pan. Cover the grill, placing the air vents in the lid over the meat. Open both vents about halfway.
• Place the chicken in the smoker and smoke, maintaining a smoker temperature of between 200° and 225°F, replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into the center of a leg registers 165°F, 3 to 5 hours. Transfer the chicken to a cutting board and let rest for 10 minutes.
• At this point, you can cut the chicken into quarters or tear the meat into shreds to make pulled chicken. Or, if you want extra-crispy skin, you can briefly roast the chicken in a 450°F oven, or prepare a grill with hot and cool sides, put the chicken over the cool side, cover the grill, and cook for 5 to 10 minutes.

Steps:

• Place chicken in one layer, if possible, in sprayed slow cooker.
• Mix remaining ingredients.
• Remove 1/3 of the mixed sauce and brush over chicken. Use a little bit more if needed.
• Save remaining sauce to serve with chicken.
• Cover and cook on low 6-7 hours or until chicken is tender and cooked through.

Steps:

• Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
• Cook on Low for 3 hours.
• Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
• Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
• Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Season chicken with salt and pepper and place in a slow cooker.
• Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat.
• Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.

Steps:

• Spray round 4-quart slow cooker with cooking spray.
• In 2-quart saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes or until softened.
• Add garlic, chili powder and pepper flakes; cook and stir 1 minute. Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce and mustard; heat to boiling. Reduce heat to low; simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat. Add 1/2 cup of the sauce to slow cooker; cover and refrigerate remaining sauce.
• Season chicken with salt; added to slow cooker. Toss chicken with sauce in slow cooker to coat. Cover; cook on Low heat setting 3 hours and 30 minutes to 4 hours or until chicken is cooked through (at least 165°F).
• Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

Steps:

• Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.

Steps:

• arrange chicken wings on broiler pan.
• broil 4-5" from heat.turning once.
• cook until chicken is golden.about 10 minutes.
• place chicken in slow cooker.
• combine barbecue sauce, honey, mustard and worchestshire sauce in a bowl.mix well.
• pour over chicken.
• cover and heat on low setting for 2-2 1/2 hours.