During Fall Football Season, Andrew joins us late morning on Sundays and the three of us make a midday meal together with a football game playing on the TV. I usually try to come up with something new and a dish that will make enough to send Andrew home with leftovers for dinner and provide Eric with a few lunches for the work week. This pulled chicken recipe was a recent hit. It took us two tries to get the ingredient proportions to our liking. We made sandwiches with the chicken the first time and tacos with it the second time. It’s great for tailgating parties, too. But don’t expect a traditional BBQ sauce in this post!
The chicken is slow-cooked in a basic vinegar sauce, popular in Eastern North Carolina since the 1940s. The thin sauce gets its acidic, spicy flavor from vinegar mixed with a bit of sugar and a few spices. The salty & vinegary basting sauce keeps the meat moist as it cooks and makes for a delicious meal!
Carolina Vinegar Pulled Pork
Carolina Vinegar Pulled Chicken (adapted from tasteofhome.com) Total Time Required: 4 hours, 30 minutes, Prep Time: 10 minutes, Cook Time: 4 hours, Makes: 6 servings
Ingredients:
- 1-1/2 cups water
- 1-1/2 cups white vinegar
- 1/4 cup sugar
- 1 tablespoon chicken base
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon salt
- 1-1/2 pounds boneless, skinless chicken breasts
Directions:
In the pot of a 3-quart slow cooker, whisk together the water, white vinegar, sugar, chicken base, red pepper flakes, and salt.
Add the chicken to the pot.
Add the chicken to the pot.
Cook, covered, on low for 4-5 hours or until the chicken is tender and has reached an internal temperature of 165ºF.
The chicken in cooked!
Remove the chicken and allow it to cool slightly.
Let the chicken rest until it is cool enough to be handled.
Reserve 1 cup of the cooking juices and discard the remaining juices. Shred the chicken with 2 forks.
Shred the chicken.
Return the meat and the reserved cooking juices to the slow cooker and heat through. Serve the chicken with sides or on buns, if desired.
Serve as is with sides or on a bun.
Flavorful & delicious! ~Linda
Carolina Vinegar Pulled Chicken (adapted from tasteofhome.com) Total Time Required: 4 hours, 30 minutes, Prep Time: 10 minutes, Cook Time: 4 hours, Makes: 6 servings
Ingredients:
- 1-1/2 cups water
- 1-1/2 cups white vinegar
- 1/4 cup sugar
- 1 tablespoon chicken base
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon salt
- 1-1/2 pounds boneless, skinless chicken breasts
Directions:
In the pot of a 3-quart slow cooker, whisk together the water, white vinegar, sugar, chicken base, red pepper flakes, and salt. Add the chicken to the pot. Cook, covered, on low for 4-5 hours or until the chicken is tender and has reached an internal temperature of 165ºF.
Remove the chicken and allow it to cool slightly. Reserve 1 cup of the cooking juices and discard the remaining juices. Shred the chicken with 2 forks. Return the meat and the reserved cooking juices to the slow cooker and heat through. Serve the chicken on buns.