When you need a break from the hustle and bustle of your world, grab your favorite people, a few quilts, and head for the hills! And by the hills, we mean a park or somewhere outside that’s quiet, with plenty of space for you to breathe as you enjoy a big, comforting feast featuring this Picnic Pulled Chicken! This version is sweet, saucy, shredded, and tastes lovely atop some amazingly fluffy buns. Make sure everyone brings a side to share, maybe some potato salad or a bunch of fresh veggies, to ensure your worries wither away with every feel-good bite. Nothing can make you feel better than Picnic Pulled Chicken shared with the people you love most!
Ingredients
- 1 cup barbecue sauce
- 1/2 cup sweet tea
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 pounds chicken thighs, boneless and skinless, fat trimmed
- 1 onion, thinly sliced
- hamburger buns, to taste, for serving
Directions
Step 1 –In a small bowl, combine the barbecue sauce, the sweet tea, the garlic powder, the onion powder, and the salt and whisk until smooth.
Step 2 –In the bowl of a slow cooker, arrange the chicken thighs so that they lay flat along the bottom.
Step 3 –Pour 1/2 of the sauce mixture over the chicken thighs.
Step 4 –Sprinkle the onions over the sauce mixture.
Step 5 –Cook the chicken thighs until they reach an internal temperature of 165 degrees F and are very tender, about 3-4 hours on high heat or about 4-6 hours on low heat.
Step 6 –Transfer the chicken thighs to a resting plate and strain the onions from the broth and reserve.
Step 7 –Use two forks to shred the chicken thighs.
Step 8 –In a serving bowl, add the shredded chicken, the reserved onions, and remaining sauce mixture and mix to coat.
Step 9 –Serve the pulled chicken on the buns.
