Well I finally did it!
I broke down and bought a slow cooker. I never saw a need for one. I used to have one a few years ago and never used it, so I got rid of it. However, people have been emailing me for years now asking me if I have any slow cooker recipes and I always felt bad saying I don’t even own a slow cooker, so no slow cooker recipes here.
But it was time, so I bought a real cheap one, I thought I’d give it a try and see what comes out of it. All I can say is this, I am so glad I bought one. See this pulled chicken right here? It’s out of this world!
This pulled chicken here is so tender, pulls apart so easily, and tastes so heavenly. Why did I choose chicken for my first dish? I wanted to try something easy, and something that wouldn’t require 8 hours of cooking time. I wanted something easy, something delicious, and usually you can’t go wrong with chicken. I was right!
This is probably the best chicken I’ve ever tasted, and it’s not even chicken breast, I used chicken thighs, so not only do you have a fabulous chicken, but it’s pretty cheap to make too. So if you’re like me and can’t see the need for a slow cooker, listen to me my friends. This chicken here is worth it. It might just be the best chicken you’ll ever eat!
- 2 lbs chicken thighs, boneless, skinless
- ½ cup water
- ½ tsp salt
- ½ tsp freshly ground black pepper,
- 1 tsp tarragon, dried
- ½ cup water
- ½ cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp cornstarch
- In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken.
- Add the chicken and water to the slow cooker. Cook on high for 2½ hours.
- After 2½ hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil.
- Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
- Cook for an additional hour in the slow cooker on low.
- Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
- Serve warm with remaining glaze on the side, if preferred.