Slow Cooker BBQ Pulled Chicken
This Slow Cooker BBQ Pulled Chicken recipe is the perfect dish for feeding a crowd. I'm going to be making a big batch to take to our friends fireworks party on the 5th November, cooking it on low during the day at home and then taking it over (crockpot and all) to our friends house to plug in there. Leaving it on the warm setting it will happily sit there all evening and with some split white rolls and a bit of salad and coleslaw, you've got the savoury food sorted. You might be interested to hear that for dessert I'll be making some more Toffee Apple Candy Tiffin to share, this time WITH the popping candy (I managed to find some over the border in Devon). I'll let you know what reaction that gets from people, especially the kids.
Back to this recipe and the homemade BBQ sauce I make here is really quick and easy, with most of the ingredients already in your kitchen cupboards. However, if you don't want to be bothered with making up a homemade sauce I recently got to try some of the new Homepride All American sticky sauces which you could use instead. As a bit of an experiment I slow cooked some chicken breasts in the Hickory Smoked Maple sauce and pulled it at the end of the recipe as I do here. Served in rolls with salad, it was enjoyed by all and makes a great little shortcut if time isn't on your side.
The Slow Cooker BBQ Pulled Chicken can be frozen for another day if you have any left - I doubt you will, it's just a bit yum. You can also keep it in the fridge for a few days and pick at it like we do! The recipe quantities I give below make enough pulled chicken to fill 8 rolls, but the recipe can easily be doubled or trebled for a large crowd. I find it's a slightly lighter option than ordinary pulled pork (which I do love) but is still lovely and filling all the same. Try serving it with jacket potatoes if you wanted to make it more of a meal and any leftovers are really good on nacho's.
SLOW COOKER PULLED CHICKEN
A slow cooker BBQ pulled chicken recipe best served in rolls with coleslaw and rocket
- 4 Large Chicken Breasts
- 250ml Ketchup
- 2 TBSP Dijon Mustard
- 1/2 TSP Garlic Powder
- 125ml Honey
- 2 TBSP Worcestershire Sauce
- Pinch of Cayenne Pepper
Step 1: Place the chicken breasts in your slow cooker and turn on to low.Step 2: Mix together all other ingredients and pour over the chicken.Step 3: Cook on low for 6 hours then pull apart with two forks. Serve in rolls with coleslaw and salad.
Yield Fills 8 small rolls
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Disclosure: I was sent some of the new All American Homepride Sauces to try. All thoughts are my own. I'm entering this recipe into Octobers Slow Cooked Challenge hosted by Farmersgirl Kitchen and BakingQueen74
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