My husband and I loved this. The succulent, tender chicken with the tang of barbecue sauce plus the sweet brioche worked well together. I served it with sweet corn and wedges, too. It was hands-down delicious. Probably some of the best barbecue sandwiches I've eaten.
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Ingredients:For the pulled chicken1 whole chicken
BBQ rub: equal parts salt, cumin, ground ginger, cayenne pepper, lemon pepper and crushed cardamom pods
Jack Daniel's BBQ sauce
All right, let's cook:
Mix the rub ingredients and rub it into the chicken.
Put the chicken in the slowcooker with nothing else. The chicken will produce its own juices.
Cover and cook on low for about 6 hours. Remove the chicken and allow to rest on a cutting board.
Set aside 1/2 of the juice. With the other half in the slowcooker, add the barbecue sauce.
Shred the chicken and return to the slowcooker. There should be enough liquid to and sauce to just cover it. If not, add a bit more of the cooking liquid. Switch it to the keep warm setting and let it simmer away until you're ready to serve up.
Spoon into buns and drizzle over any extra sauce if necessary. Be prepared for an amazing dish.
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