BBQ Pulled Pork Quesadilla
Menu
3 to 4 lbs boneless or bone-in chicken thighs
2 Tbsp. Head Country Bar-B-Q Original Seasoning
1 Tbsp. canola oil
1/2 C. apple cider or chicken broth
1-1/2 C. Head Country Bar-B-Q Sauce, your favorite flavor
Low in slow cooker
5-6 hours
Rub the chicken thighs evenly with Head Country Bar-B-Q Original Seasoning. Heat a large skillet over medium-high heat. Add 2 Tbsp. of canola oil. Sear both sides of each thigh until deeply browned and aromatic. Remove seared chicken thighs to a plate. Deglaze the pan by adding apple cider and scraping the bottom of the pan, making sure not to leave any browned bits.
Pour contents of the pan into slow cooker insert. Stir in 1-1/2 C. Head Country Bar-B-Q sauce until combined. Add chicken thighs, nestling them in the sauce. Cover slow cooker and cook on low for 5-6 hours, or until chicken is fork-tender. Remove chicken to a baking sheet.
To crisp the skin on your chicken thighs, place under a broiler and a watchful eye for 5-10 minutes.
TO MAKE A SAUCE FOR YOUR CHICKEN THIGHS:
Add the cooking liquid left in the slow cooker to a large skillet over medium-high heat. Bring to a rigorous simmer and reduce for about 15 minutes, or to desired consistency. Strain, if desired.
TO MAKE A CHICKEN GRAVY:
Add a few Tbsp. of butter to a large skillet over medium-high heat. Add 2 Tbsp. of flour and whisk until flour begins to brown (think of the color of peanut butter). Whisk in the cooking liquid from the chicken thighs left in the slow cooker. Continue stirring until gravy thickens.
Serve with mashed potatoes (topped with chicken gravy) and roasted vegetables. Enjoy!
