I love summer. And for the past couple days, Portland has had summer-like weather! Thanks PDX for the win.
Problem is, with my new-found love of cooking, I don’t have many summer recipes. During the season, I want light, fresh, and delicious food. So expect some experimentation during these next couple months!
Last week I made Slow Cooked Pulled Chicken and it was amazing and super easy! Pair it with a light summer salad (try some Poppyseed dressing, olives, green pepper, dried cranberries and fresh blueberries), some corn on the cob, and baked beans. And a margarita, you can never forget the margarita!
It’s the perfect summer meal when you don’t feel like slaving away in the kitchen!
Slow Cooked Pulled Chicken
4 chicken breasts
1 medium sliced onion
1 bottle of barbeque sauce
1 22 oz. bottle of beer
2 tablespoons cider vinegar
salt, pepper, garlic powder, seasoning salt
serve with: Onion rolls or buns
Combine all ingredients (but the chicken) into the crockpot. Stir together to combine.
Season chicken with salt, pepper, garlic powder and seasoning salt and lay on top.
Cook on low for six hours.
After six hours, remove chicken and onions from the crockpot into a bowl and use forks to pull apart. Once shredded, add liquid from crockpot onto shredded chicken.