BBQ Pulled Chicken

CROCKPOT

4 hrs high – 8 hrs low

INSTANT POT

55 mins

SERVINGS

4-6

PREP TIME: 0 MINS

BBQ Pulled Chicken – It’s a classic for a reason! We make our own seasoned sauce that is a bit sweet, a bit tangy and 100% delicious! 

Serving Suggestions: 

  • Serve on a whole grain bun with fresh slaw
  • Stuff a roasted portabello mushroom
  • serve over roasted potatoes or mashed potatoes (with a side of greens, of course!) 

Always Fresh

Ingredients

Allergy Warning

contains fish (anchovies in worcestershire) 

Spice Level

mild

Local, free-range, boneless, skinless chicken thigh, tomato sauce (Vine-ripened fresh tomatoes, salt, onion powder, garlic powder, red pepper and naturally derived citric acid), apple cider vinegar, honey, worcestershire (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract.), spices, liquid smoke, sea salt

Step by Step

Instructions

Step One

Defrost in the refrigerator. Pour contents into the crock. Add a splash of warm water to the emptied bag, then shake and pour into the crock to gather up all the extra spices.

Slow Cooker: Cook on low for approximately 6-8 hours or high for 3-4 hours.

Instant Pot: Set pressure release valve to “sealing”. Set to Manual, 12 minutes. Once timer is complete, allow natural release for approx 5-10 min, then carefully turn to “venting” for manual quick release.

Step Two

Shred the chicken directly in the crock with two forks, then let it sit in the sauce for a few minutes before serving

Customer

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