Happy Wednesday! Today I am sharing a super simple recipe for pulled BBQ chicken. No matter what time of year, I adore my crock-pot, but find it most valuable during the fall and winter months. As someone who works late several nights per week, the crock-pot is a total stress-reliever when it comes to weeknight dinners- knowing our dinner will be ready to go the second I walk in the door allows me to spend evenings feeling relaxed.
BBQ chicken is such a classic dish…and a meal that I think works well across the seasons. Many pulled BBQ chicken recipes I love incorporate a generous amount of brown sugar, so whenever I whip up a batch of my own, I try to keep the sugar to a minimum.
I’ve made different versions of pulled BBQ chicken throughout the last couple years, but this is the one I consistently come back to… slightly more tangy than the average BBQ sauce and the meat just seems to hold onto all the flavors really well. I’ve played around with many different BBQ sauces, and I usually settle on this Annie’s brand (nothing to do with the name at all), as it has less sugar than many sauces and has that tangier taste we enjoy.
I like to top ours with a little cilantro, parsley, or chives. You can easily double this batch if you’re feeding more than two, or if you just like to have extras! Hope you enjoy!
- 1 lb chicken breasts
- 1 cup Annie’s Original BBQ Sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp spicy brown mustard
- 1 tbsp honey
- 1 garlic clove minced
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
Season chicken breasts with salt and pepper. Mix remaining ingredients in a bowl. Put chicken into slow-cooker and add BBQ sauce mixture, pouring evenly over chicken. Cook on low for 5 hours (or until chicken is fully cooked, this will depend on your slow-cooker). Shred into pieces and serve on a whole wheat bun, inside a baked sweet potato, or over salad.
WHAT I USED TO MAKE THIS RECIPE
Question of the day: What’s your favorite slow-cooker meal?