Honey Mustard Barbecue Chicken is THE BEST slow cooker barbecue chicken I’ve made. Ever.
I made this before I left. I just haven’t gotten around to putting it on the blog. Which is strange because this was REALLY good. I mean, like THE BEST slow cooker barbecue chicken I’ve made. Ever.
There was just something about the layers of flavors that just made this FAN-tastic. The sweetness, the spice, the mustard kick. It was just all there and all yummy.
I think I was waiting for Labor Day to roll around and post this. But that doesn’t make sense because this is after Labor Day. Guess it’s just because I was a sloth again.
You see, I’ve been having issues with my right foot.
It didn’t really escalate until this weekend. We ran a bunch of errands today: picked up S’s ring, my dress, buy S a three piece suit, then look for me some shoes, then hit the tailors to see how long it would take to alter the dress. This is where the problems started.
You see, sometimes I’m a bit klutzy. And well, I wasn’t really planning on having my dress altered just yet. There’s whole month or more before the big day and I am planning on losing more weight before the big day comes. So, I don’t want to alter it too soon and then have it not fit and have to alter it again.
Anyway. So there I was, dress in hand, heading to the dressing room. I completely forgot that the pedestal was in the floor and thoroughly tripped over it. When I planted my right foot to prevent myself from falling into the mirror something just…snapped? I couldn’t put weight on it. Crap.
There I sat.
For a good 5 minutes before I could brave putting any weight on it. Next stop? Urgent care. Shoes would be a moot point if I have a broken foot. Ironically, this went through both our minds. LOL
It’s 1:30 on a Saturday. What do YOU think the wait time is?? 2 1/2 hours. Because there was apparently ONE doctor in the clinic. My foot was THROBBING! They took x-rays and nothing. Nada. No breaks. No nothing. Just a “sprain” which is doctor for we’re not really sure why it hurts because x-rays only show bones. If it still hurts, I should have an MRI done. I probably should have one done anyway for the Morton’s foot. This might be the catalyst that has me getting my feet fixed or at least dealt with.
You have no idea how frustrating it is to not be able to walk at least a mile without feeling excruciating pain. Take a rubber band and wrap it around two of your toes and leave it there for like a day. When it starts to throb and sharp pain begins to shoot through your toes, then you’ll know what it feels like. After only 40 minutes of walking. And I wonder why I can’t lose weight as fast as I want. Something about starving myself that just isn’t top on my list of things to do to lose weight. Tape worm? Maybe. Stomach virus? Okay.
Eating less? Doing that. Probably not as less as I should, but it takes time to adjust to lower levels of calorie intake. I don’t want to lower it so much that I have blood sugar issues.
So, now I am the proud owner of a pair of crutches and an ace bandage.
This was me in Sunday.
I was told to stay off my foot and S made sure I didn’t get up and do much if anything. Of course, I had issues staying off it today. I’m home. Alone. I’m bored. The dog was whining to go out. The bathtub was screaming to be cleaned. Dishes, cooking, etc etc. I can’t sit still and do nothing. Seriously. Besides, I had potatoes to cook with. Just wait…I made some good stuff!
Anyway, pitty party over and now on to the simple, delicious recipe.
Combine first ten ingredients (honey through black pepper) in a small mixing bowl.
Sprinkle onions on the bottom of a slow cooker. Place chicken over top.
Pour the barbecue sauce over the chicken thighs. Cook on low 8 to 10 hours or until the meat falls off the bone.
Remove from the slow cooker and allow to cool slightly. Remove the bone and shred the meat with two forks. Return the meat to the sauce.
Lightly toast the buns before topping with chicken mixture.
- 1/4 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons tomato paste
- 1/4 cup molasses
- 1/8 cup apple cider vinegar
- 2 tablespoons dried mustard powder
- 1 tablespoon celery seed
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds chicken thighs, skinned
- 1 cup onion, chopped
- 8 whole wheat hamburger buns
- Combine first ten ingredients (honey through black pepper) in a small mixing bowl.
- Sprinkle onions on the bottom of a slow cooker. Place chicken over top.
- Pour the barbecue sauce over the chicken thighs. Cook on low 8 to 10 hours or until the meat falls off the bone.
- Remove from the slow cooker and allow to cool slightly. Remove the bone and shred the meat with two forks. Return the meat to the sauce.
- Lightly toast the buns before topping with chicken mixture.