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Slow Cooker Chicken Barbecue
This slow cooker/crock pot recipe is an old southern U.S. favorite to put on sandwiches or over rice.
1 whole chicken, cut to pieces and deboned, or 2 kg. boneless, skinless thighs
1 large onion, chopped
1 clove of garlic, chopped
1 teaspoon crushed gray salt
1/4 teaspoon black pepper
1/4 cup tomato paste
1/8 cup vinegar
1 teaspoon cumin
1 teaspoon mustard powder
1/8 cup honey, molasses, or ribbon cane syrup
1 bay leaf
a good pinch of ground fenugreek
2 tablespoons schmaltz or lard
Heat the fat in a frying pan on high heat, and sear the chicken. That means basically fry it very quickly so that it gets slighly browned on the outside, but is still raw in the middle.
As each batch is seared, put the chicken pieces in the crock pot.
Put everything else in, and stir it to make sure the ingredients are combined.
Add just enough water to cover all of the chicken.
Turn the slow cooker on high until it boils. This should take a couple of hours.
Then turn it down to low, and let it cook for another 4 hours. Alternatively, you could leave it on low the whole time, and it will take overnight or around 8 hours to cook.
Take out the bay leaf, and stir it again so that the chicken will fall apart into nice shreds.
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