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Spring Shredded Chicken Supper… Just 4 easy things. I cook it early so dinner is ready. Then I play outside in the warm sun!
This no-fuss chicken uses only 4 kitchen helpers. It’s my pick for sunny April days when I want to skip the hot stove. Toss in cheap chicken thighs. Let them bubble in a sweet-salty sauce all day. They turn super soft and easy to pull apart. Takes 5 minutes to start. Then go play! Come home to yummy shredded chicken like from a fun cafe.
Scoop it on rice or noodles. Pour extra sauce to make it juicy. Stuff in buns for sandwiches with salad or crunchy slaw. For light meals, put on greens or veggies with sauce like dressing. Add beans, peas, or roast sticks to finish easy.
What You Need
Makes 6 plates
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2½ pounds chicken thighs (no bones or skin)
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1 cup barbecue sauce (sweet kind)
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½ cup honey
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¼ cup soy sauce (less salty)
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Spray oil (for easy clean)
How to Make Spring Shredded Chicken Supper
Spray the slow cooker inside so it wipes clean later.
Put chicken thighs flat on the bottom. A little overlap is okay.
Mix barbecue sauce, honey, and soy sauce in a bowl. Stir smooth till shiny brown.
Pour over chicken. Flip pieces with tongs to cover all.
Put lid on. Cook low 5-6 hours or high 3-3½ hours. Chicken soft, shreds easy. Don’t peek much!
Switch to warm. Pull chicken with forks into small bits right in pot.
Mix well so sauce sticks to every piece. Wait 10-15 minutes.
Taste. Add honey for sweet or soy for salty if you want. Serve hot with lots of sauce!
Dump frozen chicken wings Slow Cooker 3-Ingredient
