Insanely Tender Crock Pot Dr. Pepper Chicken
This fiercely sticky Dr. Pepper chicken completely destroys your expensive barbecue restaurant cravings! Tender poultry aggressively boils in a wildly bubbling, dark soda and barbecue reduction until it effortlessly collapses into perfectly shredded meat.
Ingredients
- 2 lbs boneless skinless chicken breasts (approx. 900g)
- 1 cup completely flat highly sugary full-fat Dr. Pepper soda (approx. 240ml)
- 1.5 cups deeply rich heavy barbecue sauce (approx. 350ml)
- 2 tablespoons completely raw, highly acidic apple cider vinegar highly acidic apple cider vinegar (approx. 30ml)
- 1 teaspoon intensely dark smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 6 heavily toasted thick brioche buns (for serving)
Instructions
- Prep the Heavy Sauce: Drop your thick barbecue sauce, dark soda, sharp apple cider vinegar, heavy paprika, and black pepper directly into a massive glass mixing bowl. Use a sturdy metal whisk to vigorously stir the highly aromatic mixture until the dark liquids completely blend together.
- Submerge the Raw Meat: Drop your completely raw, heavily trimmed chicken breasts directly into the freezing cold ceramic bowl of your slow cooker. Aggressively pour the violently dark, intensely sweet liquid completely over the heavy meat until it is entirely submerged.
- Option A (The Fast 3.5-Hour Method):Secure the heavy glass lid tightly and aggressively crank the machine directly to the HIGH heat setting. Let the raw poultry violently boil in the dark sugars for exactly three and a half hours until it fiercely begins to fall apart.
- Option B (The Slow 8-Hour Method):If you are leaving the house for the day, drop the machine to the LOW heat setting for exactly 7 to 8 hours. This intensely gentle heat aggressively melts the proteins at a drastically slower pace.
- Shred the Hot Meat: Pull the violently dripping, deeply stained meat entirely out of the blazing bowl and place it on a heavy wooden board. Use two massive metal forks to aggressively tear the hot chicken into incredibly tiny, totally even ribbons.
- Thicken and Serve: Drop the wildly shredded chicken completely back into the heavy, violently bubbling barbecue sauce inside the crockpot. Aggressively stir the hot meat into the thick glaze for exactly ten minutes before vigorously scooping massive portions directly onto your toasted brioche buns!
Notes
Soda Warning: You absolutely must avoid horribly artificial diet sodas. You desperately need the massive natural sugars from regular Dr. Pepper to aggressively caramelize; otherwise, the heavy sauce will violently turn bitter under prolonged heat.
Frozen Meat Warning: Do not violently drop frozen chicken blocks into the heavy sauce. You must rigorously thaw the meat first, or the melting ice crystals will fiercely turn your thick barbecue glaze into a horrible watery soup.
Storage: Let the furiously bubbling meat completely cool to total room temperature. Store leftovers in tightly sealed glass boxes in the cold refrigerator for up to 4 consecutive days.
Reheating Warning: Reheat gently in a totally dry skillet over very low heat. Violently blasting it in the aggressive office microwave will completely boil the heavy sugars, fiercely causing the beautiful shredded meat to turn horribly rubbery.