Slow-Cooked Chicken

This recipe reminds me of summer.  Probably because it was customarily prepared by Grandma when we had relatives visiting during the summer. Our family had a lot of birthdays in July and August (Grandma's was on July 15) and Grandma knew we enjoyed this dish, so she would make it in the crockpot (although you can prepare it in a couple hours on the stovetop in a Dutch Oven, if you prefer).  So why would Grandma want to cook to celebrate her own birthday you ask? Because that's how she "rolled" (as my kids say). To translate, I think that means: That's how she "operated." Her entire focus was on everybody else and it was part of her nature to do something special even if it meant a little work on her part. 

Another amazing thing about Grandma is she never suffered a "martyr complex" or anything like that. It simply wasn't there. All you ever sensed in her kitchen was joy in preparing something, anything for her family. She was such a great lady.

This recipe is so versatile because when it's all done, the chicken is very moist and tender for shredding, but you can keep the breast whole if you prefer. Grandma sometimes would put a whole piece on a hamburger bun with a slice of pineapple and Swiss cheese. Oh my. Shred it if you like though. It's amazingly good that way too and you can add as much or as little of the sauce as you like. 

Why only have this only at certain times of the year? You can have it year round. I give you permission! *wink*

Slow-Cooked Chicken

3 Tbsp butter
4 large boneless, skinless, chicken breasts
½ chopped onion
3 cloves garlic, minced
3/4 cup BBQ sauce
½ cup ketchup
1 Tbsp cider vinegar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
½ tsp hot pepper flakes (optional)
1½ Tbsp brown sugar

Heat butter in Dutch Oven or skillet. Brown chicken on both sides.

While chicken is browning, mix together BBQ sauce, ketchup, cider vinegar, soy sauce, Worcestershire sauce, pepper flakes (if using), and brown sugar. 

After chicken is browned, remove and set aside, add additional butter if necessary and sauté onions for 3 minutes. Add garlic and continuing to sauté for an additional 2 minutes.  Pour in liquid mixture and scrape up any brown bits on the bottom of the pot.   

 Put chicken back in and cook on low for about 1-2 hours. (You could use a crockpot for this and cook on low for 6 hours.)  When done, remove the chicken and shred by pulling apart the meat with two forks.  Add some of the juice left in the pot until well coated.  Serve piled on toasted onions buns. Serves 4-6.