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Friday, January 1, 2010

Crockpot Barbecue Chicken

This can be served in pieces left on the bone or shredded. I prefer to shred the meat, because it's easier to eat and share with a crowd.
1 whole chicken, cut up into pieces, washed and patted dry
1 tablespoon grapeseed oil
2 cups barbecue sauce
salt and pepper

In a large skillet, heat oil over medium-high. Salt and pepper the pieces of chicken and add to the hot pan, skin side down. Sear both sides of the chicken ensuring there is a nice crust. Add the chicken to the crockpot with the barbecue sauce and cook on low for 5-6 hours. Remove chicken from the pot and allow it to slighly cool. Discard the skin and then remove the meat from the bones. Shred the meat with a fork and place it back into barbecue sauce. Allow it to sit another 30 minutes or so to become a little more tender and the sauce is absorbed through all of the meat. Serve with fresh bread.

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