I continue to be grateful I made the decision to buy a slow cooker this year. In the past my evenings away from home meant more takeout and more restaurant meals. Now I can prepare home cooked meals even when I'm out of the house. As theater production season is already here and dance classes start next week, I'm already dusting that baby off and working on new recipes to make in it.
The onslaught of pumpkin may be on its way and the roads leading north are already clogged with apple pickers, but I'm still dreaming of summer barbecues. I want juicy cheeseburgers and ribs slathered in sauce. I want my chicken to be shredded into bits and slathered in sauce so it goes down that much easier.
My craving for summer grilling and barbecue is one that stays unsatisfied all summer long. My readers out there know my pain. I live in an apartment. I have no yard to place a grill or a smoker. I can only lust after my friends posting online photos of their grilled meals on Instagram or the endless articles about summer grilling in the food magazines I read.
I have a few options if I want to pretend to grill. I have a grill pan. I have an electric grill. I also have that slow cooker. My slow cooker will cook meats in that low-and-slow mode so I can pull them apart and slather them in barbecue sauce.
I experimented with using balsamic vinegar for my acid element and molasses for the sweet. I wanted to see how the sweetness balsamic vinegar changed the flavor profile.
The major flaw in the sandwiches was overcooking. These should not have been cooked more than 4-6 hours, but I am away from home much longer than that. Even with all the sauce on them, the meat was dry. I shouldn't cook chicken in the slow cooker when I'm going to be at work all day. Chicken, even with the skin and bones on, can't be cooked 9 hours at a time.
The other flaw was the molasses. It overpowered the balsamic and had a slight bitter edge. If I make these again, I would either cut back on the molasses, or use brown sugar.
I use bone-in, skin-on chicken breasts because they have more flavor than the boneless and skinless variety. Some cooks might worry removing the bone is too much work, but the meat pulls away from the bones easily after several hours in the slow cooker.
My side dish was sweet and sour coleslaw with apples. I mixed pre-made coleslaw mix with lime juice, thinly sliced granny smith apple, and honey.
This recipe makes 4 moderate sized sandwiches. You can add more chicken to the recipe, but you probably won't need to make too much additional sauce unless you are cooking more than 4 pieces of chicken at a time.
Slow Cooker Balsamic Pulled Chicken Sandwiches
- 2 bone-in, skin-on chicken breasts
- Salt and pepper
- 1/4 cup balsamic vinegar
- 2 Tbl molasses
- 1 Tbl soy sauce
- 2 Tbl tomato paste
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 4 sturdy rolls
Mix together vinegar, molasses, soy sauce, tomato paste, paprika, and garlic. Slather the sauce all over the chicken and place in slow cooker. Cook on low 4-6 hours.
Remove from slow cooker and remove the skin. Use forks to pull the meat off the bone and shred. Serve on rolls with coleslaw.