Slow Cooker BBQ Pulled Chicken
Servings:
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Ingredients
Instructions
Nutrition
| 900 g | Chicken breast | |
| 1 | Onions | |
| 1 tsp | Garlic powder | |
| 1 tsp | Paprika | |
| 1 tbsp | Worcestershire sauce | |
| 2 tbsp | Apple cider vinegar | |
| 40 g | Brown sugar | |
| 430 g | Barbecue sauce |
- Combine together the seasoning: garlic powder, paprika, salt and black pepper in a bowl and set aside. In another small bowl, mix together apple cider vinegar, Worcestershire sauce, brown sugar, and half of the BBQ sauce.
- Place chicken thighs in the bottom of the slow cooker. Sprinkle the seasoning over the chicken in the slow cooker. Add the diced onion and then pour the BBQ sauce mixture over the chicken, covering it fully in the mixture.
- Cook the chicken for 2 -3 hours on high or low for 3 – 5 hours. Remove the chicken and shred it with two forks. Remove the juices from the crockpot into a bowl, and add the chicken back in. Add some of the juices back, about 1⁄2 cup to 1 cup, into the slow cooker. Don’t add too much back it can make the chicken too watery for sandwiches.
- Add the remaining BBQ sauce and mix with the chicken mixture. Cover and cook for 10 minutes to let the BBQ sauce warm up.
Fat:
10.1g
Saturates:
2.6g
Sugars:
47.3g
Protein:
45g
Carbs:
58g
Fiber:
1.7g
43.2%
Calories
58.6%
Carbs
52.9%
Protein
25.3%
Fat
6.8%
Fiber