Slow Cooker Bbq Pulled Chicken 4 Ways Recipe By Tasty Food

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!

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 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!

SLOW COOKER SHREDDED OR PULLED CHICKEN

Steps:

• Place all ingredients in slow cooker stoneware, laying dark meat (legs and thighs) on bottom and white (breasts) on top.
• Add water to cover.
• Cover and cook on low for 6 hours, until chicken is cooked through.
• Allow to cool in liquid.
• Remove skin and bones from chicken and shred by pulling the meat off the bones and apart with your fingers.
• Cover and refrigerate until ready to use.

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.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.