It goes without saying that Chicago weather is nothing short of unique. Sunny and unseasonably warm yesterday; blustery, cold and downright nasty today. But that’s what I love about this city. It goes from gazpacho one day to a hearty stew the next. So as I sit in my oversized sweatshirt and leggings, it goes without saying that today is the perfect day to go downstairs, and dust off that crockpot that hasn’t seen use since last week. Let’s be real, who is really going to want to do much of anything today?! Don’t take my word, look out the window and if you don’t see twenty seven shades of grey and rogue branches decorating your front lawn and driveway, then you don’t need to read any further. But for those of you who do, let’s get started!
This is one of my family’s favorite crockpot meals. It’s great for a cold day, tailgating, or even the day when you look at the clock and its flashing 2:00pm and you realize you haven’t even thought of a menu for dinner and the DH is expected home in just about 5 hours.
Ingredients
1 whole chicken- 4 to 6lbs (yes, I make sure I select the one WITHOUT the neck and giblets)
1-2 container(s) of pure apple juice (you can also use beer or mix the two. Cooking with the kiddos, I tend to select the apple juice, even though the alcohol would cook off)
poultry seasoning (my DH is head over heels with his “own” rib rub so I usually “sneak” that)
BBQ sauce (I’m a softy for Sweet Baby Ray)
Sidenote: I always recommend cooking chicken on the bone, it holds the juices so MUCH better. That is not to say however, that you could not use those left over skinless chicken breasts or tenderloins you have staring you back when you open the refrigerator. Know that cooking time will decrease to around 3 hours.
Believe it or not, this process is pretty simple (busy mom= need for simplicity!)
1. rinse off the chicken with cold water, pat dry with paper towel
2. season ALL OVER with rub or seasoning of your choosing- be generous!
3. place the chicken in the Crockpot
4. pour the container of apple juice over the chicken (you want to make sure the chicken is covered)
5. cook on low for 4-6 hours
Enjoy a Lifetime movie, a load of laundry or the tidying of bathrooms during this time should you so choose. 🙂
6 At the end of that time, remove the chicken from the Crockpot, place on cutting board, and drain all juices from the bowl and wash.
7. Begin to shred the chicken and throw into clean bowl
8. Cover with BBQ sauce (use as much or as little as you want) and mix with fork
9. Keep on low until ready to serve- It tastes AMAZING on a pretzel bun (Thank you Mariano’s for the new addiction) with some shredded mozzarella or a slice of muenster cheese. However, if you’re looking for a lighter take, consider serving it on top of quinoa or brown rice.
Now you’ve got a kick butt sandwich, but what’s next!? Steamed corn or mixed vegetables is a delicious option (not to mention, a favorite with the kiddos). If I’m feeling ambitious, I’ll make a sweet potato fry. Those require patience and somehow I have yet to master, so they’re still a WIP (work in progress). Regardless, adding any vegetable will complete the meal and give it a “fall in the countryside” feeling; perfect for a gloomy and blustery day! Especially when you look out your window and see a silo painted on a grey horizon. And some straw bails. Ok, and a tractor.
Good eatings!
XO,
Melissa
