Thursday, December 1, 2016

Root Beer Pulled Chicken

Are you a bit stuffed with heavy holiday eating? It was wonderful but you have been eating turkey for days and want a break. Dazzle your table with a blast of summer from the crock pot! Serve this light meal for those nights when you are worn out from shopping, or doing the countless things that have to be done before – YIKES Christmas!

Besides this goes great eaten off the coffee table while you watch your favorite game or holiday movie. With of course a plate load of cookies? I'll never tell. Save some back to reheat quickly for a little unexpected get together.

  • 1 cup of root beer (this also works with Diet Pepsi!)
  • 1 cup of your favorite barbecue Sauce
  • 1 yellow onion grated and juice
  • 3 Tbs yellow mustard
  • 1½ Tbs of brown sugar
  • 1 Tbs of Worcestershire sauce
  • ½ tsp each salt and white pepper
  • 1 tsp garlic powder

  • 3 lbs boneless skinless chicken breasts
The night before:

Grate the onion. You don't need to do this quickly, be careful as your skin in NOT a flavor we are looking for. If you have a small piece of onion left over, don't worry, you have plenty in the bowl.
Add the brown sugar, mustard, Worcestershire sauce, salt & pepper and garlic powder. Stir well.
Now spray the cup measure before pouring the bottled sauce into it so that it will all release into the bowl, then flush out the cup with the root beer.
Whisk together gently it wont take much.

Rinse the chicken breasts and pat dry. Place each into a zip-top bag and evenly pour the mixture. Be sure to use it all. Place in refrigerator overnight.

The Next Day:
Wipe out the slow cooker and spray. Set on low.

Pour the chicken and sauce from each bag into the pot and cover. Let this cook on low for five hours.

At that time:
lift the cover and pull apart the pieces of chicken with forks. It should shred easy while in the pot. Because it is so well cooked, even stirring the contents will probably do the job. Be careful, the sauce will be very hot and it might splash.

Best to serve on nice toasted egg buns.
Goes nicely with bread & butter pickles and a creamy coleslaw. Recipe to follow.

Best easy coleslaw:

1 container plain nonfat Greek yogurt
2 tablespoons mayonnaise
1 Tbs lemon zest
1 Tbs lemon juice
1 tablespoon apple cider vinegar
¼ cup granulated sugar
1 tsp sweet pickle relish
1 tsp mustard

1 14 oz. bag shredded coleslaw mix

Mix the dressing together at least an hour before serving. Cover and let sit in refrigerator to blend flavors.

Then put the bagged mix in a large bowl and stir in the dressing when ready to serve.

Toast the buns, but instead of using butter, try using a very light touch of mayonnaise!

Use a big slotted spoon to fill the sandwiches. Add pickles and serve with a side of creamy slaw.

What a great surprise at this time of year. Slave took plates around to neighbors who don't cook anymore.

For our music today:

So happy to be serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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