I know, I know, you've tried a hundred crock pot chicken recipes and they always come out bland and dry. Well, I've finally found one that isn't! I think using dark meat instead of breasts and a shorter cooking time really keeps the chicken from drying out.I can't remember what web-site I found this at, but it is a keeper in my family's book.2 lbs boneless chicken thighs (frozen)
1 bottle KC Style BBQ sauce (i like the one at Trader Joe's)
1/2 cup dark brown sugar
2 cloves garlic, minced
1 chipotle pepper in Adobo sauce, minced (found in Mexican area of store)
1 TBS Adobo sauce from can of peppers
Combine BBQ sauce, sugar, garlic and pepper and Adobo sauce in mixing bowl. Combine thoroughly. Place chicken thighs in Crock Pot. Pour sauce over. Cook on high for 3-4 hours until chicken falls apart. Remove chicken from pot, shred and place back in sauce. Heat another 15 min or so. Serve on deli roll with toppings of choice (we had pickles jalapenos and red onions). These sandwiches are very saucy so eat quickly.
