Slow Cooker Pulled Bbq Chicken Food

PULLED CHICKEN SANDWICHES

Steps:

• In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

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.

SLOW COOKER ALABAMA PULLED BBQ CHICKEN

Steps:

• Spread onion out in the bottom of a slow cooker. Whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl.
• Place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. Place chicken, breast-side up, into slow cooker. Pour water into slow cooker and sprinkle liquid smoke over chicken.
• Cook on High for 1 hour. Reduce heat to Low and cook for 8 hours. Remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker.
• While chicken is cooking, whisk mayonnaise, cider vinegar, white sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
• Pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on Low for 1 hour.

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 PULLED BBQ CHICKEN

Steps:

• Combine paprika, chili powder, ground black pepper, garlic powder, and salt (optional) in a bowl. Add chicken pieces and toss to completely coat chicken. (function() { var a="",b=[ "adid=ada-foodhub-3-340953363", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

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 BBQ PULLED CHICKEN

Steps:

• Place chicken breasts in the slow cooker. Turn the heat to low.
• In a separate bowl, combine Sweet Baby Ray's Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.
• Pour the barbecue sauce mixture into the slow cooker with the chicken breasts. Use a spoon to stir and coat all the chicken with the barbecue sauce mixture.
• Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours.
• When the chicken is tender and pulls apart easily with a fork, it is ready to be shredded.
• Using two forks, shred chicken while still in the slow cooker. Mix the chicken and barbecue sauce together until well coated.
• Serve on buttered and toasted hamburger buns.

SLOW COOKER BBQ PULLED CHICKEN

Steps:

• Add all the ingredients together in your slow cooker and mix well.
• Add the chicken pieces and cover well with the sauce.
• Set your slow cooker for high and cook for 3-4 hours until chicken literally fall apart.
• Take the chicken out and shred with two forks.
• Return the chicken to the slow cooker and mix well with the sauce.
• Leave it there to soak the sauce for 30 minutes to an hour.
• Serve hot with your favorite bun, pickles and green salad.

BBQ PULLED CHICKEN

Steps:

• Prepare BBQ sauce. While sauce is simmering for 10 minutes, cut your onion and garlic.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

INCREDIBLE SLOW COOKER PULLED CHICKEN SANDWICHES

Steps:

• Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
• Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
• Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
• Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
• Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.

SLOW COOKER SHREDDED BBQ CHICKEN

Steps:

• Add chicken breasts to the insert of your slow cooker.
• In a mixing bowl, whisk together the barbecue sauce, chicken broth, and worcestershire sauce.
• Whisk in the brown sugar, dried herbs, garlic powder, and paprika until thoroughly incorporated.
• Add barbecue sauce mixture to the chicken; turn to coat.
• Cover and cook on LOW for 4 to 5 hours, or until chicken is cooked through. Check for doneness with an instant read thermometer; chicken is cooked through when internal temperature registers at 165˚F.
• Remove chicken from slow cooker; transfer chicken to a cutting board and shred it.
• Return shredded chicken to the slow cooker and stir around to coat. Taste for salt and/or pepper, and adjust accordingly.
• Serve over salads, on buns, sandwich bread, lettuce leaves, or however you'd like!

SLOW COOKER PULLED BARBECUED CHICKEN

Steps:

• Place chicken pieces in the slow cooker.
• Mix together chili powder, paprika, chipotle powder, salt and pepper and rub all over chicken.
• Pour ½ cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender 4-6 hours on LOW. (5 hours worked great for me.) The slow cooker can also go to the WARM setting if you are not ready to eat the chicken after cooking 4-6 hours.
• Transfer chicken to a large bowl and allow to cool slightly. With two forks, shred meat into bite size pieces, but not too fine.
• Pour the liquid that remains in the slow cooker into a fat separator (or leave the liquid in the slow cooker and try to skim the fat off the top with a large spoon.)
• Heat the remaining 1 cup of barbecue sauce in a small saucepan until hot. Toss shredded chicken with hot barbecue sauce and 1 cup of braising liquid. You'll have extra liquid if you need it. Serve warm either by itself or on toasted whole grain buns or in a quesadilla.

EASY SLOW COOKER BBQ CHICKEN (2-INGREDIENTS!)

Steps:

• Add the chicken and ¾ cup barbecue sauce to a 6-quart slow cooker, stirring to combine.
• Cover and cook on high for 3-4 hours, or low for 5-6, or until the chicken is cooked through and shreds easily with a fork.
• Remove the chicken to a cutting board. Chop into pieces or shred with two forks. Drain the remaining liquid from the slow cooker and discard or save for another use.
• Add the shredded chicken back to the slow cooker along with the remaining ¾ cup barbecue sauce, stirring to combine.
• Serve the pulled chicken piled into toasted buns topped with Cabbage Slaw and additional sauce if desired.

CROCK POT BBQ CHICKEN (PULLED CHICKEN)

Steps:

• Place chicken breasts in the Crock-Pot. Turn heat to low.
• In a separate bowl combine Sweet Baby Ray's Barbecue Sauce, light brown sugar, apple cider
• vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground
• white pepper. Use a whisk to stir and combine.
• Pour barbecue sauce mixture into the Crock-Pot with the chicken breasts. Use a spoon to stir and
• coat all chicken with barbecue sauce mixture.
• Cover and cook on low for 6-7 hours, or high for 3-4.
• When chicken is tender and pulls apart easily with a fork it is ready to be shredded.
• Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce
• together until well coated.
• Serve on buttered and toasted hamburger buns.

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.