I found this one in the Toronto Star last week — it turned out great.
Ingredients:
3 lb. mix of boneless, skinless chicken thighs and breasts
1 to 1 1/2 c. barbecue sauce (plus more for serving) – recipe to follow
2 garlic cloves, minced
2 t. smoked paprika
1/2 t hot chili powder or cayenne
Place all ingredients in a crock pot and stir. Cook on high for 3 to 4 hours or on low for 6 to 7 hours – until meat can easily be pulled apart with forks.
Once done – use two forks to shred meat into fine threads. Serve immediately on buns or as a side dish with rice and salad. Makes 10 to 12 servings.
Barbecue Sauce for Pulled Chicken
Ingredients:
2 c. ketchup
1/2 c. apple cider vinegar
1/4 c. tomato paste
1/4 c. fancy molasses
2 T. packed brown sugar
2 T. Worcestershire sauce
4 t. Tabasco
2 t. garlic powder
2 t. onion powder
2 t. mustard powder
In a medium to large pot over medium-high heat, bring all ingredients to a gentle boil. Be warned – the sauce will splatter like crazy (I had it all over the wall, floor etc – but it’s still worth the clean up!)
Lower heat and simmer, uncovered for 15 minutes, stirring occasionally until it cooks down to a darker colour and a syrup-like consistency. Taste and adjust seasoning as you see fit. (The sauce does have a nice bite to it!)
Remove and let cool completely before transferring to a jar and storing in the fridge. Makes 2 cups. Will keep in the fridge for a couple of weeks.