Slow cooker BBQ pulled chicken

Slow cooker BBQ pulled chicken is one of my ultimate favorite chicken recipes. It is tasty, healthy and easy. I love the my slow cooker.

Slow cooker BBQ pulled chicken

Let me start by saying, this is the best slow cooker BBQ pulled chicken or BBQ chicken you will ever have. No joke, this is the easiest and tastiest BBQ chicken recipe E.V.E.R!

I have not made anything like this before and for sure this is not going to be the last. I really wished I used more chicken because it was truly magnificent. I need to get more recipes for my crock pot. I recently got it and I truly love this piece of equipment.

I changed the original recipe just a tad adding less sugar and using 2 teaspoons of arrowroot powder–cornstarch, to thicken my sauce. I like my sauce to be a bit thicker.

My family truly loved this recipe. I am not much of a meat or poultry eater but this recipe is for sure a winner. You can serve this slow cooker BBQ pulled chicken with some veggies, which is what I did, but I think it will be great with some oven baked fries. The fries will soak up all of the goodness of the BBQ sauce, if you know what I mean. I think that is what I am going to do next time.

For my little girl I actually served it with brown rice, because with the bun and all, it would have been a bit messy for her to eat. It was really great with the rice so that is another option.

Please let me know if you try this recipe and how you like it. I hope that you do. If you like BBQ flavor food I think you will be really pleased.

Enjoy!

Roastedveggies: Eatgood4life.com

I served our BBQ chicken with roasted veggies. Just choose your prefer veggies with a drizzle of olive oil, salt and prefer spices and roast at 375F for about 20-25 minutes. You are done!!

Slow cooker BBQ pulled chicken

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Slow cooker BBQ pulled chicken

Yield: 8-10 servings

Total Time: 4 hours

Ingredients:

  • 4 lbs organic chicken breast, you can also use thighs if you like
  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 5 cloves minced garlic
  • 2 tsp oregano
  • 1 tsp Celtic salt
  • 1 tsp black pepper
  • 3 tbs unrefined sugar
  • 1 tsp onion or garlic powder
  • 2 tbs Worcestershire sauce
  • 2 cups of preferred BBQ sauce
  • 2 tbs natural liquid smoke
  • 2 tsp arrowroot powder, or conrstarch

Directions:

In a medium bowl, by the way these are my favorite mixing bowls,  mix all of the ingredients except the chicken and arrowroot powder. Place the chicken breast in the crock pot and top with the BBQ sauce mixture. Just move the chicken around to make sure that each piece is well coated.

Turn the crock pot to high and cook for about 3 hours. Remove the chicken from the slow cooker keeping the lid on. Pull the chicken apart with a sharp knife or fork. Return the shredded chicken into slow cooker. Dissolve the arrowroot powder or cornstarch with 2 tablespoons of the BBQ mixture and add to the crock pot.

Toss the chicken around to make sure it is well coated with sauce and so that the arrowroot powder mixes through too. Cook on high for another 30 minutes.  Keep in the warm setting until ready to serve.

Recipe slightly adapted from Chew Out Loud

Screen Shot 2013-10-30 at 10.15.30 AM

 

Nutrition facts calculated based on the recipe giving 9 servings


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32 comments

  1. Quick and delicious…a lovely meal!

  2. I made one small change by omitting the orange pepper and adding in a sliced onion. This dish was a huge hit with my family…really delicious. Thank you!

  3. Hi. Instead of Rice wine vineger, is that any substitute?

  4. Hi, can I substitute unrefined sugar for white sugar?

  5. I just made this again for dinner as we have snow peas in abundance in our garden. This time I substituted ketchup with ground fresh chili paste by Hoy Fung Foods, Inc (in support for this company) and it was really good! I used my Fitday program and put the ingredients in with 5 servings and came up with 466 Calories per serving, 20 g fat, 3 Fiber, 46 g protein. I could take 48 more calories off per serving by using a non-stick skillet with a little skillet spay and leave out the olive oil. This is a nice quick ad easy recipe for all those snow peas.

  6. Can you substitute Apple Cider Vinegar for the White Vinegar or would it alter the taste too much?

  7. Less than 30 mins (including prep), and really yummy!! I added mushrooms and a few shakes of crushed red pepper – worth the try!

  8. Tried this tonight as a way to “clean” my fridge and use some veggies that I needed to get rid off – green pepper, white onion, mushrooms – and I’m so glad I did. This recipe is delicious! The hubby loved it too, he went back for seconds :) I omitted the corn starch, switched sugar for honey and used peanuts instead of cashews.

  9. This looks ridiculously good – can’t wait to give it a try! Pinned!

  10. Wow, what great shots! The dish practically jumps off the page and into my mouth. I wish! :-)

  11. Kung Pao Chicken is one of my favorite dishes to order when eating out. I love your recipe and your photos are beautiful! Thanks for sharing.

  12. This sounds so good, definitely making this for dinner soon!

  13. How can I reduce the calories, fat and salt ect and make it more of a healthy dish

    • Sodium content is very low, and saturated fat as well which is the bad fat. The other fats, polyunsaturated and monounsaturated are healthy. The dish already has a grade A so it is pretty good. If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies. Rather than that I am not sure what else you can do. Thanks for stopping by! I hope you like it.

  14. I have noticed you use a WOK to cook with but put a link for a “large skillet” in the article. Is there a specific wok you use? I’ve had several that didn’t last, and want one I can actually hand down like my cast iron skillets.
    Your dish looks delish!!

    • The one that I cooked this recipe in is actually the link for the skillet. I don’t have a wok. I have purchased two and had to throw them away both so I gave up. The link with the pan is actually the one I used :-) Sorry I can’t help you on the wok department!

  15. Miryam this is DELICIOUS!! My husband (born and raised in hong kong) said it tasted authentic!! I was so chuffed!
    I substituted rice vinegar for white wine as thats what i had in the cupboard, snow peas for sugar snap (none atm locally) and palm coconut sugar for the raw (again whats in my cupboard!) I also added 1.5tsp chilli flakes ( I assumed when you say pepper flakes you mean crushed chilli flakes?) and some garlic with the ginger as I have a ground paste!

    Your website is fast becoming my favourite!

    Thank you for sharing your passion with us!

    Kiran

  16. This recipe was soo good! It’s the best Asian recipe I’ve made at home! I used the vegetable combinations from the Kung Pao Cauliflower, substituted stevia for the sugar, and served over cauliflower fried rice – awesome!! :)

  17. Oh, and I also added some sriracha :)

  18. Do you soak your cashews before cooking with them?

  19. I served this over quinoa instead of rice. Excellent recipe & so colorful, makes it that much more appetizing! Thank you!!

  20. made this tonight ” my family went crazy! I added a teaspoon of Sesame oil and it added more yuminess! 
    THANK YOU!!!!!

  21. We made this last night and it was very good. I cut the sugar in the sauce by half, and also added in fresh green beans, mushrooms and tofu. I doubled the batch, but 5 people gobbled most of it up. Very good!

  22. This is delicious and so easy! Served it over cauliflower rice. Yum!

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