The Super Bowl was this past weekend. Not sure if you heard…
Anyway, if you read my turkey story (see: ass-biting), you know I’m from New York. So, as you could imagine, I am not the most pumped about the outcome of the game. But whatever, blah blah Tom Brady GOAT, whatever. You still lost to my QB…twice.
But there is one good thing that came out of this year’s Super Bowl…the absolutely incredibly delicious bbq pulled chicken I made.
Now I’m not always one to toot my own horn. But toot mothafuckin toot (excuse my french). I crushed this recipe.
I know I’m making some bold statements, but just you wait and see. For starters, the base of the delectable sauce is the legendary, Sweet Baaaaaby Ray’s. I’ve legitimately had sexual fantasies about drowning in that stuff…I mean…what?
By the way, I haven’t even mentioned the best part…
Alllllll the cooking is done in the slow cooker. That’s right. Only a few minutes of assembly and that’s it. 5 minutes of prep, then you let that big ol’ crock do the work for you, baby!
Well, enough talk. Let’s get started…
First, throw down a layer of SBR (Sweet Baby Ray’s) and about a tablespoon of worcestershire sauce, into the bottom of the slow cooker. The worcestershire sauce will help thin out the SBR to prevent it from burning. Although, that shouldn’t be a problem, since we’ll be cooking it low and slow…
For this recipe, I would highly recommend using boneless, skinless chicken thighs. The dark meat ensures it will not dry out during the long and slow cooking process. On the bone thighs would work too, but skinless is a must. No one likes a floppy soggy skin…ew.
Take those boneless skinless chicken thighs (since you obviously took my advice) and layer them on top of that sweet nectar of the gods, SBR. I bought a pack of 8 chicken thighs and was able to fit 4 comfortably along the bottom of the slow cooker.
Now it’s time for our secret blend of herbs and spices…aka: A LOT of garlic powder, some poultry seasoning (see below), little chili powder, a little (or a lot) of cayenne, and last, but most importantly, a touch of cumin.
Vic Trick: One of the most underrated spices out there has got to be…poultry seasoning. I know, not as eventful as I’d thought. But listen, I only learned about it a few years ago and ever since, I use it religiously. It’s made up of sage, thyme, marjoram, rosemary, nutmeg, and black pepper. Add unbelievable flavor to your chicken, turkey, and of course, pork.
I’m hungry again already. Shocker. Anyway. Once you give your bottom chicken thighs a nice coating of seasonings, it’s time to do it all over again. Add another layer of SBR and worcestershire, then more chicken, more seasonings, then finally top with more mouth-watering SBR and worcestershire.
Cook in the slow cooker on LOW for about 8 hours. Obviously the longer the better, so it’s best to throw it in before you go to work then it’ll be ready and waiting for you afterward. Use some tongs to break apart the thighs and BOOM. The best damn pulled chicken you’ve ever had.
Throw that ish on a biscuit and go to town! You deserve it!
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Happy Eating!
