Pulled Rootbeer BBQ Chicken

September 21st, 2013 | Posted by eatingwithsporks in Crockpot | Poultry

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Fall weather has officially arrived!!!  I cannot even being to explain how happy this has made me.  I spent most of this summer sweating continuously and it has been such a relief to feel a little chill in the air.  Local pears and apples are starting to come in too, Cia and I are eating them like crazy!  And what better way to celebrate the change of season with a crock pot meal.  I cannot take credit for this recipe but when I came across it early August I immediately bookmarked it for a future date.  Thank you eat, live, run!  It’s easy and unique, with plenty of flavor.  I will be using this recipe plenty more in the future.

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Who would have thought rootbeer could be so delicious when added to the crockpot?  Mixed in with your favorite BBQ sauce you really can’t go wrong.  I did make a few minor modifications to the original recipe to suit my needs.  Jenna, the author of eat, live, run did not recommend using chicken breasts, preferring to use thighs, but I went ahead and used them anyway.  I had no issue with dry or stringy meat.  The chicken was tender and everything you could want and more.  I also added in carrots for a little veggie action.  And lastly I added in a tablespoon or so of tomato paste to thicken the sauce as it was a little thin for my liking.  I’m telling you this is so good!!!

You can easily serve this traditional BBQ style on rolls but I chose to celebrate fall and serve it in a baked acorn squash.  What a delicious hit this was.  So delicious that I went back to the store this morning to get another acorn squash to serve the leftovers in for dinner again tonight!

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Pulled Rootbeer BBQ Chicken (modified from eat, live, run)

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 large onion, diced
  • 8 oz BBQ sauce, I used OrganicVille Original
  • 8 oz rootbeer, I used Virgil’s
  • baby carrots, two handfuls
  • 1-2 tablespoons tomato paste
  • salt
  1. Place chicken in crockpot.  Top with onion, rootbeer, and BBQ sauce.  Cook on high 1 hour.
  2. Add in baby carrots and cook on low for 4 hours.
  3. Add tomato paste and cook another 2 hours (on low).
  4. Shred chicken and season generously with salt.
  5. Serve chicken in baked acorn squash.

Baked Acorn Squash

  • acorn squash
  • olive oil
  1. Half acorn squash and scoop out seeds.
  2. Rub inside of squash with oil.
  3. Bake at 350° for 40-60 minutes.

 

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