Wednesday, December 14, 2011

Spicy Shredded Chicken Sandwiches

My crock pot is the most forlorn member of my kitchen appliances.  I almost never get it out.  To be sure, the idea of throwing a bunch of ingredients together in the morning and coming home to a deliciously aromatic dinner in the evening is an appealing one.  There's one problem, though:  every crock pot recipe that I make tastes the same--like crock pot.  And I'd rather spend an extra half hour cooking a delicious stovetop dinner than eating something that tastes like it came out of, well, a crock pot.

I do have one recipe, though, that works every time and tastes delicious.  Unfortunately, you'll have to go to the real store to buy some uncooked chicken for this one.  I won't pay more than $2 a pound for boneless chicken; sometimes you can find fresh chicken on sale, but if all else fails, you can get frozen chicken at Aldi.  They have three-pound bags of boneless skinless breasts or thighs for $5.99.  I really can't think of a way to make Brakebush work in a crock pot.  If you've figured it out, let me know.

Anyway, these spicy sandwiches are brought to you by the same friend who introduced me to Rustic Herb Bread, so you know they've got to be good.  The ingredient list is short, and you really just dump everything into the slow cooker--there's no pre-cooking or chopping or anything that will force you to get up a half hour early to get it ready.

P.S.  If you have a good co-op worthy crock pot recipe that you'd like to share, I'd love to try it out.  Just use the "Share!" button under "Submit a Recipe" on the right-hand side of the page.

Spicy Shredded Chicken Sandwiches
Time:  4-6 hours
Serves about 6

4 uncooked boneless skinless chicken breasts or thighs, thawed if necessary
1/4 cup Frank's Red Hot sauce (or the generic equivalent)
2 T. vinegar
2 T. butter
Hamburger buns
Mayonnaise, blue cheese dressing, and/or additional Frank's Red Hot, for serving

Combine first four ingredients in crock pot; slow cook on low for 4-6 hours.  Shred chicken into the juice with a fork.  Serve on buns with mayo, blue cheese dressing, and/or Frank's Red Hot.

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