Crock Pot Bbq Pulled Chicken Food

SLOW-COOKER MEXICAN BARBECUE CHICKEN SANDWICHES

Steps:

• Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
• Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
• Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
• Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.

SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY

Steps:

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

EASY AND TASTY BARBECUE CHICKEN SANDWICHES IN THE CROCK POT

Steps:

• Remove all visible fat from the chicken and toss it in the crock pot.
• Place the onion slices on top of the chicken.
• Pour the barbecue sauce over top.
• You may not need the entire jar, just enough to cover the chicken.
• Cook it on LOW for 8 hours or until the chicken is nice and tender.
• Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
• Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
• Voila!
• An easy weeknight meal that doesn't heat up your kitchen in the summertime!
• I love this with potato chips and a carrot and raisin salad.

ZESTY SLOW COOKER CHICKEN BARBECUE

Steps:

• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

PULLED CHICKEN SANDWICHES (CROCK POT)

Steps:

• Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
• Trim the chicken breasts and place on top of the bed of onions.
• Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
• Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
• When the chicken is falling apart tender, take two forks and shred the chicken.
• Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
• Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

SLOW COOKER BBQ PULLED CHICKEN

Steps:

• Spray a slow cooker with nonstick spray.
• Season chicken with smoked paprika, seasoning salt, barbecue seasoning, and pepper; place in the slow cooker.
• Mix barbecue sauce, Worcestershire sauce, and liquid smoke together in a small bowl. Pour over chicken, making sure chicken is completely covered.
• Cover and cook until meat can be shredded with a fork, about 6 hours on Low or 4 hours on High.
• Remove chicken and pull. Return to the cooker and mix well with the barbecue sauce.
• Let sit 5 to 10 minutes before serving.

PULLED BBQ CHICKEN - SLOW COOKER

Steps:

• Place chicken in slow cooker.
• In a separate bowl, mix bbq sauce, italian dressing, brown sugar, and worchestersire sauce. Pour over chicken.
• Cover and cook 3-4 hrs on high or 6-8hrs on low.
• Open crockpot and pull chicken breasts apart using 2 forks. Chicken should shred easily.
• Serve!

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
• Puree onion and garlic in the bowl of a food processor until finely minced.
• Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
• Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
• Serve on buns with mozzarella cheese.

CROCK POT BBQ CHICKEN

Steps:

• Mix all ingredients together, place in crock pot, and cook for six hours on low.
• When chicken is cooked, remove meat, shred, and add sauce to taste.
• Serve on buns or over hot rice.

BBQ PULLED CHICKEN IN THE SLOW COOKER

Steps:

• Spray a large slow cooker with cooking spray. Add tomato sauce, ketchup, brown sugar, cider vinegar, Sriracha, garlic powder, and pepper flakes; stir until well combined.
• Clean the chicken and tie the legs. Add to the slow cooker and turn several times to coat in the sauce.
• Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours. If possible, use a ladle to pour sauce over chicken every now and again to keep it moist. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot. Shred meat into a bowl and remove/discard all bones. Put chicken back into the slow cooker and stir to combine with the sauce.

CROCKPOT PULLED BBQ CHICKEN

Steps:

• Add all ingredients to a crockpot. Cook on high for 3-4 hours. About half way through the cooking time, shred the chicken using two forks. Chicken will easily fall apart!
• Serve with potato rolls, hamburger rolls, or nacho chips and cheese.