Chile BBQ Chicken

Not all things are created equal. In terms of chicken, I mean. Advertisers boast about their meals including "all white meat" but I have to say it's definitely not my preference.I would have to say bone in chicken thighs are by far my favorite part of the chicken. There is no doubt about the convenience and ease of a chicken breast but it will never be as tender and juicy as the thigh.

For this recipe you can use any part of the chicken you wish. Chicken breasts would work beautifully in this delicious sauce. I used chicken thighs, and I removed the skin before I put it in the slow cooker. I find when I leave the skin on in slow cooker recipes, it gets a tad too greasy for me.

This dish is so simple and delicious. There is very little prep and it tastes like a  complex and time consuming sauce. If you like things spicier, feel free to add more heat to this to adjust your preferences. To make it a bit more mild, just use the hot sauce and chile powder. It may look like a lot of hot sauce, but I promise it won't be too spicy.

Gather up the following:
1 cup of BBQ sauce ( any you like will be fine)
1/4 - 1/2 cup hot sauce (Tapatio, Frank's Red Hot, or any other hot sauce you have)
1 cup of water
2 tbs chile powder
1 tbs ground chile or 1 teaspoon cayenne pepper (optional)
 1 lb of chicken breasts or thighs

 Combine all the sauce ingredients in the slow cooker and stir well. Then add the chicken and turn it over to coat them with sauce.

 Turn the slow cooker to low for 6 to 8 hours. This is a very low maintenance dish, if you won't be home to take the chicken out or turn it off, no worries.Once the chicken pulls apart easily, take it out of the slow cooker and shred or cube it into small pieces.

 

Add the chicken back to the sauce and turn the slow cooker to high with the lid off for the last half hour. This will make the sauce concentrate and become sticky and delicious.

Serve this over white or Spanish Rice with an extra spoonful or two of the sauce over the top.