Crock-Pot Butternut Squash Soup – Delish. Delish editors handpick every product we feature. We may earn commission from pulled chicken links on this page. Doctoring store-bought barbecue sauce with a little brown sugar, apple cider vinegar, and spices is the easiest way to elevate your pulled chicken game.
Let us know how you like it in the comments below! This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a slow cooker, combine barbecue sauce, brown sugar, vinegar, paprika, and garlic powder.
Season generously with salt and pepper. Add chicken breasts and turn to coat breasts. Cover and cook on high for 2 hours or on low for 4 hours. Remove chicken from slow cooker to a plate. Bring barbecue sauce remaining in slow cooker to a boil in the slow cooker to reduce sauce to barbecue sauce consistency, about 5 minutes.
If slow cooker does not have sauté function, transfer to a medium pot and place over medium-high heat. Pour reduced barbecue sauce over top, toss to coat. Serve on buns with coleslaw and pickles. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Create an account and you’ll be able to save and revisit your recipes, leave reviews, and more. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Why are air fryers flying off shelves?
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning.
Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Can be kept chilled for three days and frozen for up to two months. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
00743 11 40 C 11 55. 007431 69 40 69 C 47. As an Amazon Associate, I earn from qualifying purchases. One of my favorite crock pot barbecue chicken recipes is this easy crock pot pulled chicken recipe. 5 simple ingredients is all you need to make a delicious pulled chicken sandwich or sliders.