When I was a vegetarian in college & grad school, arguably the only meat item that I missed was good old barbecue. Especially, BBQ + pulled meat. Now that I’m once again a carnivore, I decided to revisit this lovely dish that has been missing in my life for some time.
I love this recipe because it is one of those recipes that you could just throw in the crockpot, go about your day, and come home to a delicious meal. I decided to wake up at 4am to do this recipe so I could serve it to my family for lunch. Am I crazy? A little. Was it worth it? Oh yeah. (And apologies on the photos. I wasn’t even thinking about blogging … I was too busy salivating. But hopefully my phone photos will do this chicken justice!)
I love a tangy BBQ with a kick. This recipe definitely gives it that. For reference, I’m being very specific on which type of sauce & beer I used. But I am pretty sure that you could use any type that suits your fancy.
Prep time: 5 minutes
Cook time: 6-7 hours
– 12-14 strips of chicken tenderloin (~2.5-3 lbs), thawed
– 1 tbs Trader Joes 21 Seasoning Salute
– 1 tbs smoked paprika
– 1 tbs garlic powder
– 1/2 tsp salt
– 1/2 tsp pepper
– 8 oz beer (I used Full Sail Amber)
– 24 oz BBQ sauce (I used Trader Joe’s Bold & Smoky Kansas City BBQ Sauce)
1. Place chicken tenderloin in crockpot. Combine all the spices & seasoning in a small prep bowl. Sprinkle the spice mix over the chicken. No need to rub in.
2. Pour the beer & the BBQ sauce over the chicken, make sure the chicken is covered.
3. Cook in crockpot on low for 6-7 hours. Stir once during the cooking process if desired.
4. Shred the chicken using two forks. Give it a stir to make sure everything is well coated. Let stand for 5 minutes in the crockpot before serving.
I toasted mini slider buns in the oven. Aren’t they just the cutest?