Thursday, March 1, 2012

Crockpot Shredded BBQ Chicken on a Homemade Hamburger Bun

My amazing friend, C, brought me dinner the other week when I was sick. It happend to be one of my favorite meals she makes. Yesterday I was craving this deliciousness and contacted C to get the recipe. I couldn't believe how easy it was to make and double checked in case I forgot something:-) The chicken was so incredibly tender with the tangy-ness of the BBQ sauce and with the sweetness of the brown sugar was incredible. The smell was intoxicating and I ended up eating before K got home because I couldn't stand it anymore haha.

Recipe (slight change from C's recipe):
2-4 frozen chicken breast
1 bottle of your favorite BBQ sauce
1/4 C brown sugar
3 Tbs ketchup

Add the BBQ sauce, brown sugar and ketchup to your slow cooker. Stir.
 Add the frozen chicken breast and cover with the sauce. Cook on low for 6-8 hours.

How easy was that?! Now the fun part begins. I didn't want to run to the store to buy rolls or hamburger buns...blame it on my laziness! So I jumped onto Pinterest to find an easy hamburger bun recipe. I found a great one that I had all the ingredients for. It was very simple to make and most likely you have all the ingredients in your kitchen too. Here's what you need:

Recipe (found at thekitchn.com):

1 tablespoon active-dry yeast
1/2 cup (4 oz) warm water
1/2 cup (4 oz) milk (whole, 2%, or skim)
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour
1 tablespoon butter



Pour the warm water into a large mixing bowl. Sprinkle the yeast on top and let dissolve.


In a separate bowl whisk together the milk, egg, oil, sugar, and salt. Add to the yeast/water mixture and mix well.


Add the flour to the mixture one cup at a time. I used the hook on my kitchen aid to mix this together. Once the dough forms, take out and knead by hand ten times or until it is smooth and springs back when you touch it.


Oil the mixing bowl and place the dough inside. Loosely cover with plastic wrap and place in a warm place for the dough to rise. Let is rise for an hour or longer until it has doubled in size. My house was pretty cold so I turn my oven on low and placed it on top to help it rise.


Once the dough is ready, take out of the bowl and cut it into 6-8 even dough balls. Place on a baking sheet and let rise for another 45 minutes until they look puffy.



Preheat the oven to 375. Melt the butter in a small jar and brush on the top of each roll with a pastry brush.


Bake for 15-18 minutes or until the buns are golden.


Let them cool on a wire rack for at least 10 minutes before eating. If you're not eating them right away you can place in a tuber-ware container to keep fresh until you're ready to eat.




Now- back to the chicken. By this time you chicken is probably cooked all the way through and ready to shred. You know my trick by now. Using a handheld mixer, shred the chicken. Continue cooking on low or "keep warm" until you're ready to eat.


Like I said, I couldn't wait any longer so I cut my hamburger bun in half and filled it to the max with chicken. I gobbled that sandwich down in seconds....seriously though it was soo good!!
Enjoy!

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