Dunzo! Pulled chicken. Fall-apart-on-the-fork chicken. In the Crock-Pot. Finished with a bit of molasses to give it a sweet kick. Kammy and crew will be well-fed through the fourth quarter. I hope they’ve got plenty of rum and bourbon to make Mardi Gras appropriate drinks to accompany my perfectly cooked meat.
You can get so much done with your day when you cook with a CP. E and I made good use of our leisure time—we spent all afternoon in our robes watching reruns of “Snapped” and “Snooki & J-Woww.” This happened only because E let me have control of the remote and was too damn lazy to lurch over to my end of the couch and change the channel. I assemble one small chicken slider for him before I packed up the rest for Kammy’s party. After a few bites, he went to the liquor store for a round of party booze.
Time to get ready for some football.
2 lbs, or 6 good-sized boneless skinless chicken breasts, defrosted
1 bottle barbecue sauce (I used S&F Sweet Bourbon Sauce, in honor of New Orleans hosting the Super Bowl)
2 tbsp molasses
1/2 cup Italian dressing
2 tablespoons Worchestershire sauce
Place chicken breasts at the bottom on Crock-Pot. Combine the rest in a small bowl and pour over top of the meat. Cover and set timer to 4 hours on high. When ready, take chicken breasts out of CP and pull apart with knife and fork. Ladle out some sauce from CP and mix in a bit more barbecue sauce until you get desired meaty/sauce-y proportions. Serve on toasted hamburger buns. Makes about 20 sliders.