Crockpot BBQ Pulled Chicken

I like this recipe on days that I work because it does not take a lot of time to make. I have also found that you can freeze the leftovers in individual portions sizes and heat up another day. I "used" to like BBQ ribs, chicken, beef, etc... but found that it was making me very ill. So I created this recipe. I used the plum ketchup in The Allergy Self-Help Cookbook, by Marjorie Hurt Jones, R.N and a general outline of a Barbecue Sauce Recipe found in Steven Raichlen's How to Grill cookbook. I have found that cookbooks that discuss why recipes work and their process have helped me the most. This recipe is Tomato and Onion Free. If you are allergic to everything in the Lily family then you would also want to leave out the garlic. I also left out chili powder because of its connection to pepper and found a nice Thai chili sauce that works well.

Crockpot BBQ Pulled Chicken
2 cups of plum ketchup (you could use tomato ketchup)
1 TBSP Ground Ginger
1 TBSP Powdered Garlic
1 TBSP Ground Mustard
1 TBSP Celery Seed
2 tsp. Liquid Smoke
2 tsp. Worchester Sauce
1/4 tsp. to 1 tsp. chili sauce (optional)

2.5 pounds of chicken tenders or breast

Cook the chicken in the crockpot on high for about one and half to two hours. Check to see if they are cooked enough to pull apart. Cook until ready. When they are cooked pull apart with two forks.

 

Combined sauce in a small sauce pan and bring to a boil. Let the sauce boil on medium heat for about 5 to 10 minutes. Pour over the shredded chicken and let simmer on low in the crockpot for another hour.

I usually serve this on a bun, over rice for those not eating buns or just on the side.  We had a side of cucumbers, and apple slices and corn chips (for everyone but me) with salsa.