Tender juicy chicken cooked in this BBQ sauce is a great recipe to cook easily in your crock pot. Taste delicious and serves well for parties, family times, or just an easy meal.
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what you NEED:
1 (18 oz) bottle Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce
1/3 cup light brown sugar
2 tbsp apple cider vinegar
1 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp ground white pepper
How to MAKE IT:
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 the barbecue sauce mixture into the slow with the chicken breasts. Use a spoon to stir and coat all chicken with the 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 buns, topped with onions, pickles and whatever you like.
NOTES
Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot
NUTRITION
Calories: 1999kcal | Carbohydrates: 285g | Protein: 149g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 434mg | Sodium: 6064mg | Potassium: 3827mg | Fiber: 5g | Sugar: 241g | Vitamin A: 1793IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 6mg
IN THE FRIDGE
Leftover cooked BBQ pulled chicken can be stored in the refrigerator in an airtight for up to three days. When reheating, make sure it’s piping hot throughout.
IN THE FREEZER
BBQ pulled chicken can be frozen for up to three months in an airtight container.
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