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Classic Pulled BBQ Chicken with Buttery Corn Ribs
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup barbecue sauce
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 4 ears corn, cut into thirds
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • Chopped parsley for garnish

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the sliced onion, minced garlic, smoked paprika, salt, and black pepper.
  • Pour the barbecue sauce over the top and stir to coat the chicken evenly.
  • Cover and cook on low for 6 hours until the chicken is very tender.
  • Shred the chicken directly in the slow cooker using two forks, then stir it into the sauce.
  • While the chicken finishes cooking, preheat the oven to 425 degrees. Toss the corn pieces with the melted butter, garlic powder, chili powder, salt, and black pepper.
  • Spread the corn on a baking sheet and roast for 20 minutes, turning once, until the edges turn golden.
  • Spoon the pulled chicken into bowls or plates and serve the corn ribs alongside. Sprinkle chopped parsley over the corn before eating.

Notes

Cut the corn into thirds before seasoning so the pieces cook evenly and stay easy to handle. Leftovers keep well in the fridge for two days and reheat nicely in a skillet with a splash of water to loosen the sauce. If the barbecue sauce tastes too sweet, add an extra pinch of smoked paprika at the end to balance it.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl