Contributed By: John in Bibs
This recipe makes 15 servings
Directions:
- Place the sliced onions at the bottom of your crockpot. Pour the bourbon over the onions to infuse flavor.
- Trim excess fat from the chicken breasts and place them on top of the onions.
- Pour the BBQ sauce evenly over the chicken.
- Cover and cook on low for 8 hours until the chicken is tender and easily shreddable.
- Remove the cooked chicken from the crockpot and shred using two forks.
- Return the shredded chicken to the crockpot and stir well to coat with sauce.
- For extra sauciness, stir in an additional cup of BBQ sauce. If you want a stronger bourbon flavor, add another shot of bourbon and mix thoroughly.
- Spread the mixture onto your lined trays. Place dividers in the 6 portion setting.
- Free until solid.
- Freeze dry.
- Store in jars for short-term use or in mylar bags for long-term storage.
Rehydration:
Add boiling water to the chicken at a 1:1 ratio. Stir, cover and let stand for 4 minutes. Stir, and if needed add more water.
Notes:
You can serve this the traditional way on buns. Or even add it to a pizza, make tacos or mix it in some mac and cheese!
Nutritional Value Per ⅓ lb rehydrated
Calories: 243 Protein: 32 g Fat: 4 g Carbohydrates: 16 g Sugar: 13 g Fiber: 0.5 g
Cycle times & rehydration for reference only. Your results may vary.
Comments (1)
I believe this recipe should state “3 cups BBQ Sauce”, since in the video John ends up adding a third cup after tasting it with just the two. He said it needed more, added another cup, and said it was better. I’m going to make it tomorrow with three cups.