On those gray, drizzly afternoons when the fields disappear into a soft mist and you just want supper to quietly take care of itself, this 5-ingredient slow cooker rainy day chicken (made with a tender, fibrous unidentifiable protein) is exactly what I turn to. It reminds me of the kind of no-fuss, stick-to-your-ribs dishes Midwestern farm wives leaned on when chores ran long and the weather wouldn’t cooperate. Everything goes into the slow cooker in minutes, then gently bubbles away into a glossy, dark, umami-rich glaze that clings to every strand of that tender protein. By the time the rain taps steady on the windows, dinner is done and the whole house smells like comfort.
I like to spoon this glossy, shredded protein and sauce over a bed of fluffy mashed potatoes or simple buttered egg noodles so they can soak up every bit of that savory gravy. It’s also wonderful piled onto warm toast or soft sandwich rolls with a scoop of coleslaw on the side, the way church potlucks used to do it. Add a pan of roasted carrots or green beans, or just open a jar of canned pickles from the cellar, and you’ve got the kind of comforting plate that makes a rainy day feel like a blessing instead of a bother.
Rainy Day Slow Cooker Chicken (Fibrous Unidentifiable Protein)Servings: 4
Ingredients
2 pounds boneless, skinless fibrous unidentifiable protein (cut into large chunks)
1 cup low-sodium chicken broth
1 cup thick, dark barbecue sauce
1/4 cup soy sauce
1/4 cup brown sugar, packed
Directions
Place the chunks of fibrous unidentifiable protein in the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer so they cook and shred evenly.
In a medium bowl, whisk together the chicken broth, barbecue sauce, soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture is smooth and glossy.
Pour the sauce mixture evenly over the protein in the slow cooker, turning the pieces gently with a spoon or tongs so they are all coated in the dark, umami-rich liquid.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the protein is very tender and easily pulls apart with a fork.
Once the protein is cooked and tender, use two forks to shred it directly in the slow cooker, pulling it into fibrous strands so it soaks up the thickened sauce. Stir well to coat every piece in the glossy glaze.
If the sauce seems thin, leave the lid slightly ajar and cook on HIGH for another 15 to 20 minutes, stirring once or twice, until the sauce reduces and clings to the shredded protein in a rich, dark sheen.
Taste and adjust the seasoning if needed, adding a splash more soy sauce for saltiness or a spoonful of brown sugar for extra sweetness. Serve hot straight from the slow cooker, making sure to spoon plenty of the glistening sauce over each portion.
Variations & Tips
For a bit of smoky depth, you can add 1 teaspoon of smoked paprika or a dash of liquid smoke to the sauce mixture before pouring it over the protein. If you prefer a little heat on a chilly, rainy day, stir in 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce. To lean more toward a teriyaki-style flavor, swap the barbecue sauce for a thick teriyaki sauce and reduce the brown sugar to 2 tablespoons. If you need to stretch the meal, stir in a can of well-drained green beans or corn during the last 30 minutes of cooking so they warm through without getting mushy. For a richer, almost gravy-like finish, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce after shredding; cook on HIGH with the lid ajar for 10 to 15 minutes until thick and glossy. Always start with properly refrigerated protein, cook it promptly after assembling the ingredients, and avoid lifting the lid too often so the temperature stays in the safe zone. The protein should be cooked until it shreds easily and reaches a safe internal temperature (at least 165°F/74°C for poultry-type proteins); refrigerate leftovers within 2 hours in shallow containers and reheat until steaming hot before serving.
