How to Prepare Delicious Crock Pot Pulled Chicken BBQ

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Crock Pot Pulled Chicken BBQ. Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! Place the chicken breasts in the bottom of the slow cooker. In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder.

Crock Pot Pulled Chicken BBQ Add chicken breasts and turn to coat breasts. Add chicken and turn to coat. Chicken is done when cooked through and easy to shred. You can have Crock Pot Pulled Chicken BBQ using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Crock Pot Pulled Chicken BBQ

  1. It's of chicken breasts.
  2. It's of apple cider vinegar.
  3. You need of Coca Cola.
  4. It's of Weber's Chicken 'N Rib Seasoning.
  5. Prepare of Sweet Baby Ray's Sweet 'n Spicy BBQ Sauce.

Combine BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker Place chicken breast in sauce and use a spoon to cover with sauce. Chicken is done when it is easily shredded with a pair of forks. Healthy Crock Pot BBQ Pulled Chicken has plenty of sweet heat flavor. Serve on top of a baked sweet potato or on a bun with some Skinny Coleslaw for a deliciously healthy make-ahead meal.

Crock Pot Pulled Chicken BBQ instructions

  1. Season chicken breasts with Weber's Chicken 'N Rib Seasoning..
  2. Place Coca-Cola, 16 oz of Ray's Sweet Baby Ray's Sweet 'n Spicy BBQ sauce and vinegar in Crock Pot and wisk together..
  3. Place chicken in Crock Pot and cook on high for 4 hours..
  4. After the 4 hours, shred chicken with two forks and let cook for another 30 minutes..

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. 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.) Start with four large boneless, skinless chicken breasts, about six to eight ounces each.