BBQ PULLED CHICKEN SLOW COOKER RECIPES

ZESTY SLOW COOKER CHICKEN BARBECUE RECIPE | ALLRECIPES

Zesty Slow Cooker Chicken Barbecue Recipe | Allrecipes image

Use your slow cooker to prepare this great twist on basic barbecue chicken. Throw the chicken breasts in frozen, and serve with baked potatoes.

Provided by Zanne

Categories Chicken Breasts

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours 0 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
½ cup Italian salad dressing
¼ cup brown sugar
2 tablespoons Worcestershire sauce

Steps:

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 299.5 calories, CarbohydrateContent 32.4 g, CholesterolContent 60.8 mg, FatContent 8.1 g, FiberContent 0.3 g, ProteinContent 23 g, SaturatedFatContent 1.5 g, SodiumContent 1058.4 mg, SugarContent 25.7 g

SLOW COOKERS BBQ PULLED CHICKEN - MCCORMICK

Slow Cookers BBQ Pulled Chicken - McCormick image

For a complete meal, serve shredded BBQ chicken on sandwich rolls with a side ofQuick Slaw or a tossed green salad.

Provided by McCormick

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 8

Number Of Ingredients 6

Ingredients

2 1/2 pounds boneless skinless chicken breasts
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup French’s® Tomato Ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
1/2 cup water

Steps:

Place chicken in slow cooker.
Mix Seasoning Mix, ketchup, brown sugar, vinegar and water until blended. Pour over chicken. Cover.
Cook 5 hours on LOW or 2 1/2 hours on HIGH. Remove chicken from slow cooker.
Shred chicken using 2 forks. Return chicken to slow cooker; mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Nutrition Facts : Calories 236 Calories

More about "bbq pulled chicken slow cooker recipes"

SLOW COOKER PULLED CHICKEN RECIPE - BBC GOOD FOOD

Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal
From bbcgoodfood.com
Total Time 6 hours 20 minutes
Category Dinner, Main course
Calories 398 calories per serving

Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

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SLOW COOKER BBQ PULLED PORK RECIPE - NYT COOKING

If you’ve spent any time on Pinterest or food blogs, you’ve likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it’s got layers of flavor and it’s still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
From cooking.nytimes.com
Reviews 4
Total Time 1
Cuisine american

Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

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SLOW-COOKER BBQ CHICKEN RECIPE: HOW TO MAKE IT

Of all the recipes I make in my slow cooker, this Crock-Pot BBQ chicken is my most treasured. If you enjoy your BBQ sweet with a little spice, this will be your new favorite, too. —Yvonne McKim, Vancouver, Washington
From tasteofhome.com
Reviews 4.4
Total Time 05 hours 15 minutes
Category Dinner
Calories 179 calories per serving

Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.

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SLOW COOKER BBQ PULLED PORK RECIPE - MCCORMICK

Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.
From mccormick.com
Cuisine Deep South,
Calories 339 per serving

Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

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SLOW COOKER BBQ PULLED PORK RECIPE - MCCORMICK

Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

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BEST SLOW-COOKER BBQ PULLED CHICKEN RECIPE - HOW TO MAK…

This easy crockpot pulled chicken is the perfect BBQ dinner.
From delish.com
Reviews 5
Total Time 2 hours 15 minutes
Category nut-free, Barbeque, dinner, lunch
Cuisine American

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.) Using two forks, shred chicken. Pour reduced barbecue sauce over top, toss to coat. Serve on buns with coleslaw and pickles.

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SLOW COOKER BBQ PULLED PORK | BBC GOOD FOOD

This is a better version than others found on here - and is also one that I do for friends. Tastes great served in a freshly baked bap with apple sauce.
From bbcgoodfood.com
Reviews 5
Total Time 8 hours 30 minutes
Cuisine American

If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine.

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SLOW COOKER BBQ PULLED PORK RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 8 hours 30 minutes
Category main-dish

Remove the pork from the slow cooker, then shred the meat using 2 forks and pull off the bone. Mix the meat with any remaining cooking liquid from the slow cooker. Serve with sandwich buns and toppings of your choice.

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SLOW COOKER PULLED PORK - SLOW COOKER RECIPES

This slow cooker pulled pork recipe is a guaranteed crowd pleaser. Marinade the pork over night before adding to the slow cooker for maximum flavour.
From goodhousekeeping.com
Total Time 8 hours 10 minutes
Category Barbeque, dinner
Calories 332 calories per serving

If you can, marinade the pork overnight before you plan to cook it. In a large bowl, mix the sugar, Worcestershire sauce, spices, thyme and garlic together then stir in the vinegar to make a paste. Add the pork and rub all over. Cover with cling film and leave to marinade in the fridge overnight. If not marinating, mix the ingredients together with generous seasoning, rub over the pork, then put into the slow cooker.

If you have marinated the meat, lift the pork out of the bowl and add to the slow cooker, discarding the juices. Season the pork well. Pour in the barbecue sauce and toss the pork in the sauce to coat. Cook on low for about 8hr, or until the pork shreds easily. Halfway through the cooking time, quickly open the pot, turn the pork joint over and cover quickly with the lid again (don’t leave the pot uncovered for longer than necessary, as the meat will take longer to cook).

Transfer pork to a large board and shred with two forks. If you want a thicker sauce, pour the juices from the slow cooker into a large saucepan and boil until reduced down to a thicker consistency. Add the shredded pork to the pan and stir to coat. Serve in brioche burger buns with coleslaw, some coriander leaves and a few drops of hot chilli sauce.

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SLOW-COOKER ROAST CHICKEN RECIPE: HOW TO MAKE IT

It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. —Courtney Stultz, Weir, Kansas
From tasteofhome.com
Reviews 4.7
Total Time 04 hours 20 minutes
Category Dinner
Calories 408 calories per serving

Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving.,
Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

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