I love this recipe because it's for the stupendously lazy. There are some days where you just don't want to chop, prep or cook. This is a meal for one of those days. This is virtually a 5-minute fix it and forget it recipe, and you will laugh when people take a bit and simultaneously trip over their words, complimenting this easy and yet somehow delicious meal. It's fool-proof. I'm serious.
- 1.5 lbs. of chicken breasts or chicken thighs (or a mix of both!)
- 1 bottle of your favorite barbecue sauce (I love Annie's Organic Original BBQ Sauce.)
- 1 chopped white onion (or if you're uber lazy, you can just quarter it and call it a day.)
- 1-2 tsp. minced garlic (I buy the jar of minced garlic, because I can't be bothered with the press anymore - who has the time??)
- tortillas (or if you're on the Whole30 train, you could swap these for lettuce wraps)
- salt and pepper to taste
- Cole slaw
- sliced radishes (so peppery and crunchy!)
- sliced avocado (so creamy. so right.)
1. Dump your chicken into the crockpot.
2. Generously salt and pepper the meat.
3. Add the chopped onion, minced garlic and entire bottle of bbq sauce.
4. Cook on low for 6-8 hours or high for 3-4. I find that this chicken pulls apart easier if its cooked on low, but its still delicious either way.
5. Once it's ready, just shred with a fork (it should come apart easily) and dress atop a tortilla with assorted toppings. Enjoy!
I love this meal because it usually lasts us a few days (and a few meals!) and tastes better with each passing day. I also love that it can be easily converted into a Whole30-compliant dish with a few minor switches (swap the tortillas for lettuce wraps and make sure the bbq sauce you choose doesn't have any sugar in the ingredients), and I mostly love that it's just so easy and yet tastes indulgent. I love it so much that I'm making this for my people on Easter Sunday. Seriously. The Easter Bunny eats barbecue in the South, yall.