Shredded Barbecue Chicken

Everyone in this house has their likes and dislikes but I know that there is one thing I can make that will make everyone at the table happy - barbecue.  Summer is long behind us and the grill has been covered up and, I am sure, our resident chick-a-munk family has moved back in. 

This is another one that is quick and easy to throw together from my new favorite cookbook.  I actually threw this one in when I got home from work and cooked it the four hours.  I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top.  Reheated the whole thing in a saucepan with some extra sauce.  I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.

                    
Shredded Barbecue Chicken
Slow Cooker Revolution

1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together.  Rub over chicken.  Place in slow cooker.  Pour 1/2 cup of barbecue sauce over chicken and toss to coat.  Cover and cook on low until chicken is tender, 4 to 6 hours.

Transfer chicken to bowl, let cool slightly and shred into bite-sized peices.  Cover to keep warm.  Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.

Warm remaining barbecue sauce.  Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid.  Add more liquid as needed to keep meat moist.

Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber