One of my roomies is from around the Charleston, South Carolina area. He’s forever bemoaning the fact that San Francisco lacks good BBQ and biscuits & gravy. He once mentioned the fact that one of his friends made pulled pork in the crock pot & alluded to attempting to make some himself. Well, he never got around to making it, but I came across a recipe for Brown Sugar Pulled Chicken. In actuality, I sort of combined two recipes. In addition to being easy to make, the result was juicy, full of flavor & fork tender. I did, however, add a little extra salt, pepper & tarragon than the recipe called for. You can thank me later!
CROCK POT BROWN SUGAR PULLED CHICKEN
Ingredients:
½ cup water
1 tsp. salt
1 tsp. pepper
2 tsp. tarragon
2 lbs. boneless, skinless chicken breasts
For glaze:
1/3 cup brown sugar
¼ cup balsamic vinegar
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. paprika
Instructions:
- Mix water, salt, pepper & tarragon together in a bowl. Place chicken breasts in crock pot. Pour mixture over them. Cook on high for 2 ½ hours.
- Mix ingredients for glaze together in a sauce pan. Once chicken has cooked for 2 ½ hours, pour glaze over them. Continue to cook on low for an hour. Shred chicken.