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Slow-Cooker BBQ Pulled Chicken, 4 Ways

by Claire Nolan

Ingredients

for 6 servings

  • 4 chicken breasts
  • 8 burger buns

BBQ Sauce

  • 1 ½ cups
    ketchup (340 g)
  • ¾ cup
    apple cider vinegar (175 mL)
  • ½ cup
    dark brown sugar (110 g)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 2 teaspoons
    paprika
  • ¼ teaspoon
    cayenne powder
  • 1 teaspoon
    garlic powder
  • 2 tablespoons
    worcestershire sauce

Slaw

  • ¾ cup
    mayonnaise (175 g)
  • 2 tablespoons
    apple cider vinegar
  • 2 tablespoons
    sugar
  • salt, to taste
  • pepper, to taste
  • 2 cups
    green cabbage (200 g)
  • 2 cups
    red cabbage (200 g)
  • 1 cup
    shredded carrot (110 g)

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Preparation

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
  3. Cover, and cook on high for 3 hours or on low for 6 hours.
  4. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  5. Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
  6. Shred the chicken breasts with 2 forks in the slow cooker.
  7. Serve on a burger bun with slaw.
  8. Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac ’n’ cheese.
  9. Enjoy!
 

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