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Pulled Barbecue Chicken With Vegetables

April 23, 2011

Our grocery store was having a sale on whole chickens not too long ago, so in the spirit of saving some money, I snatched one up. I should tell you that I’m always reluctant to work with whole anything: chicken, turkey, anything that still looks like an animal. The only reason I say anything at all is so I can give BF the credit he deserves for willingly handling raw whole chicken so the GF didn’t gag. He generously took it out of the packaging, pulled out the giblets, rinsed off the chicken, and put it in the CrockPot for me.

This is yet anther slow cooker recipe. I love that thing so much I don’t know what I’d do without it. So here’s how to make yourself an entire meal in the slow cooker. With veggies.

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1 4lb whole chicken, rinsed and patted dry.

2 med onions, sliced into rounds

1 c your favorite barbecue sauce

2 tbs olive oil

salt and pepper

2 cloves garlic, minced finely

new red potatoes, as many as you’d like, cut to about 1in pieces

2 handfuls fresh green beans, the ends snipped off

5-6 carrots, sliced into 1in pieces

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Set your slow cooker to ‘high’ and line the bottom with the onions. Drizzle with the olive oil and about half of the barbecue sauce. Place the chicken on top of the onions and drizzle with the rest of the barbecue sauce. Cover and let cook for five and a half hours.

Add the rest of the vegetables after the five and a half hour mark, at this point when you try to turn the chicken over, it should fall completely apart into tender tastiness. So pick out the bones and skin if you want, or do it later. Whichever. Add in the vegetables and the salt and pepper (to taste), cover again and let cook for approximately two hours. Then serve it to people you love.

The BF's take on the pic? "The uh...green things look really succulent."

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