I am so late with my posts this week but I’m fitting them in the day so hopefully that counts for something. I never realized how much being out of the office would set me back. — But — I’m back, so we’re moving onward! I made this extremely delicious pulled chicken last week using a new-to-the-market Professor Becker’s Barbecue Sauce, so good! I had to share it with you guys…
Professor Becker’s sauce is a rich, tangy, gluten-free and all-natural BBQ sauce that honors the legacy of beloved longtime Farmingdale State College Professor and Alumnus.
Professor Becker’s BBQ sauce was officially launched on October 15th, comes in 2 varieties both mild and hot and is currently only available on Farmingdale’s Alumni Page. Proceeds from the sale of each bottle will go to establish a scholarship fund in Prof. Becker’s name and other Farmingdale Alumni Association programs.
So not only are you enhancing the flavors of your dishes but you’re also helping a cause! It’s a win-win. And I have to say this sauce is really, really fantastic. I threw all of the ingredients below in a slow cooker, so simple, so delicious!
Slow Cooker Pulled Chicken Sandwich
by Lacy DeVeney
4 boneless chicken breasts
2 tablespoons olive oil
2 bottles of Professor Becker’s BBQ Sauce (mild)
1 small onion, sliced thin
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dry mustard
salt & pepper
whole wheat rolls
Add olive oil and onions in the slow cooker on high. Let cook for about 10 minutes. Salt & add chicken, 1 1/2 bottles of Professor Becker’s BBQ sauce, onion, apple cider vinegar, Worcestershire sauce, brown sugar & salt and pepper to the slow cooker and let cook for 2-3 hours on high. Turn slow cooker to low and cook for another 1-2 hours.
Shred with two forks. Place shredded chicken on rolls and top off with extra bbq sauce.