Wednesday, July 20, 2011

Shredded Chicken in Barbecue Sauce

I love going to the DI and looking in their book section for any amazing books for cheap.  I found a great find in this book called Pressure Perfect by Lorna Sass for only $3.00.  The barbecue sauce was for ribs, but I changed the recipe a little bit for the shredded chicken for sandwiches.

Shredded Chicken in a Barbecue Sauce
For the Chicken:
1 1/2 lbs. chicken tenders or chicken breasts cut in two pieces and not too thick.
1 cup water
Add 1 tsp. salt
Pressure 8 minutes+4 minutes natural release, then quick-release.
Cool the chicken and then cut or shred the chicken.

For the Barbecue Sauce:
1 cup catsup
1 cup tomato sauce or more
1/4 cup molasses
3 tbsp. Dijon mustard, preferably whole-grain
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce or other hot sauce.  Can add more or less depending on how hot you like it.
1 tsp. powdered garlic, next time I will probably add real garlic.
A few drops of Liquid Smoke.
Mix together.

I put the cut up chicken in a crock pot added the mixed barbecue sauce and let it cook on low for a couple of hours.  If it isn't sweet enough add any kind of sweetener, same with the other ingredients.  If it isn't saucy enough add more catsup or tomato sauce. 

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