I had the slow cooker out a couple of weekends in a row, it keeps the house nice and cool compared to the oven <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

So anyway, made pulled chicken and pulled pork, here is the chicken (the pork is the same but I added 7up and used a pork butt cut evenly into big pieces and cooked it a little longer).

This is 10 mins of prep time for super delicious eats for the rest of the week:

4-5 pounds of mixed breast and thigh meat, no skin or bones.

Slap everything whole into your slow cooker along with a jar of chipotle peppers in adobo sauce, maybe a little salt, pepper and a handful of crushed garlic cloves as well.

Make sure everything is covered in everything else. No extra liquid, at least as long as you use about half dark meat.

Put a lid on it.

Let it sit on high for 3-4 hours. Probably 1-2 hours longer on low, should give you even more tender meat, but you won't need it.

When it shreds easily with a fork, drain the liquid out (there will be more than you think), shred the whole thing up and add a jar of your favorite bbq sauce. Mine happens to be the "Hot Bone Suckin' Sauce".

With the pork I reduced the liquid afterwards and thickened it up a little, added some agave syrup, cumin, rosemary, chili powder and some salt and pepper, and now have a jar of really delicious homemade bbq sauce in the fridge for next time <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Serve heated in a roll with pickles and/or slaw.