Crock Pot BBQ Pulled Chicken

 I only have a couple pictures for you today. And not a lot else to say about it.



Why?

I'm exhausted. It's been a busy few days at work for both Travis and myself, and with the heat quickly ramping up here in Okinawa, the thought of standing in the kitchen over a hot stove and oven just makes me want to crawl back into bed and eat dry cereal for dinner. It is just so hot and humid outside that our windows are sweating.

Whoever invented the crock pot deserves to be sainted. An entire meal, with no exogenous heat floating through the house, is simply wonderful.

The biggest selling point of this recipe is..... drum roll please....

It's husband proof!

Now I love Travis with all my heart and more, but the man does not do kitchens well. Grills? Absolutely. Hand him a hunk of meat and a beer and he's as happy and proficient at providing dinner as I am with a kitchen and utensils. That is until now.

The reason this recipe is husband proof is because it has 5 main ingredients. Yes, FIVE. Glorious, glorious simplicity. Toss, stir, cover, done. I was lucky to have just a few of the homemade hamburger buns leftover from Memorial day, and they complemented the chicken wonderfully.

Crock Pot Pulled Chicken

Slightly modified from Allrecipes(dot)com
Serves 2 hearty appetites, with a buns worth leftover for next day's lunch

3 large boneless, skinless chicken breasts
1 cup BBQ sauce
1/3 cup Italian salad dressing
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
black pepper, optional

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cook on low for 3 hours or high for 1.5-2 hours, depending on how quickly your slow cooker works. Almost at the end of cooking time, remove the chicken and shred with two forks, return to sauce in crock pot and stir. Taste a spoonful, adding pepper and another little bit of Worcestershire sauce to taste. If the sauce looks a little thin, add a cornstarch mixture (1/2 tablespoon cornstarch to 2 tablespoons cold water) to the sauce and let sit additional 5 minutes. As the chicken finishes, toast the buns lightly and brush the insides with a little butter. Spoon on chicken and enjoy.