BBQ Crockpot Pulled Chicken
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1ΒΌ cups barbecue sauce
- 1 tablespoon light brown sugar
- Β½ teaspoon smoked paprika
- Β½ teaspoon garlic powder
- Β½ teaspoon onion powder
Method
- Place the chicken breasts in the bottom of a slow cooker. Sprinkle with brown sugar, smoked paprika, garlic powder, and onion powder.
- Pour the barbecue sauce over the top, then toss everything together until the chicken is evenly coated.
- Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours, or until the chicken is cooked through and tender.
- Shred the chicken using two forks directly in the crockpot, or remove to a cutting board, shred, and return to the sauce.
- Stir to fully coat the shredded chicken in the sauce.
- Serve warm on brioche buns with coleslaw, or use in wraps, baked potatoes, or bowls.