Sundays we try to establish a family routine. Our church meets in the evening, so Sunday mornings mean pancakes and bike rides. While our mornings are sweet, this schedule makes our evenings frantic. We walk home from church, hungry, but needing to feed Behr and get him ready for bed and also get ready for the week ahead. Thank goodness for slow cooking! Here is our go-to meal for parties, to bring to folks, and also the occasional Sunday evening for us (and lunch all week).
*Kentucky style because the recipe comes from a friend who went to UK.
As for whether or not it is truly Kentucky style, you be the judge.
1 large onion thinly diced.
5 boneless skinless chicken breasts
3/4 cup ketchup
3/4 cup barbecue sauce
2 Tbs. apple cider vinegar
3 Tbs. maple syrup
2 Tbs. yellow mustard
pinch of satlt
1/2 tsp. black pepper
1 1/2 tps. onion powder
1/2 tsp. cumin (skip if you prefer)
1 tsp. garlic powder
2 tsp. tabasco sauce
(more or less based on preferred kick)
The ingredients ratios are flexible, so add or subtract to your liking.
Put the diced onion in the crock pot first, then the chicken,
and finally all the ingredients listed above.
Cook on high for 5 hours, or low for 8 hours.
While it is still hot, or nearing the end of cook time, shred in the crock pot with two forks.
if it looks like there is too much liquid, don't worry
the shredding process soaks it up.
Serve on sesame seed buns or potato rolls with a generous side of cole slaw.
There you have it, the perfect Sunday meal, sure to make the meat eaters in your life happy. This recipe makes enough for three meals. We generally eat some the same day, bring some to friends with a new baby and put the remainder in the freezer. It is quick and easy to reheat when we are low on time.
This recipe multiplies well for larger crock pots or big events.