Slow Cook:5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
Southern Pulled Chicken and Maque Choux
Place chicken in a 3 1/2- or 4-quart slow cooker. In a medium bowl combine barbecue sauce and beer. Pour mixture over chicken.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Using a slotted spoon, remove chicken from cooker, reserving cooking liquid. When cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds.
For sauce, skim fat from cooking liquid. Measure 2 cups of the cooking liquid; discard any remaining liquid. Pour the 2 cups liquid into a medium saucepan. Simmer, uncovered, for 10 to 12 minutes or until reduced to about 1 cup.
Meanwhile, preheat broiler. Hollow out bun halves, leaving 1/2-inch shells. Broil 5 to 6 inches from the heat for 1 to 2 minutes or until buns are toasted.
To serve, spoon half of the shredded chicken into toasted bun halves. Drizzle with half of the sauce. (Place the remaining shredded chicken in a freezer container; drizzle with the remaining sauce. Cover and freeze for up to 1 month.) Using a slotted spoon, spoon Maque Choux over sandwiches.
In a medium nonstick skillet cook onion in hot oil over medium heat for 2 minutes. Stir in corn, sweet pepper, and celery. Cook about 4 minutes or until vegetables are tender, stirring occasionally. Stir in evaporated milk, thyme, hot pepper sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until slightly thickened. Use a slotted spoon to serve.