crock-pot pulled bbq chicken

i grew up in memphis, and this crock-pot pulled bbq chicken (barbecue/bar-b-que, however you like to spell it your neck of the woods) rivals some of the best (seriously!). it’s so simple to make, much healthier than pork, and SO good. just set & forget 😉 

with slow cooker/crock-pot recipes, i’ve learned the hard way not to:

1.) lift the lid during the cooking process (it can be hard to resist, i know!),

2.) shred the meat too early,

3.) leave the meat in there for too long, or

4.) add TOO much liquid.

doing any of the above will result in dry meat, which no one thinks is good (except maybe a dog?).  as for length of time, the general rule of thumb is 1-1.25 hours per pound of meat when cooking on high & 1.25 – 1.5 hours per pound of meat when cooking on low. as far as the liquid rules go, make sure not to completely cover the meat in liquid. otherwise, the meat will boil in there and get tough. instead, the liquid should go about 1/2 – 3/4 of the way up to covering the meat. 

hope these little tidbits make this meal as delicious for you as it was for me! let me know if you have any other tips!!

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