This easy BBQ pulled chicken in the crock pot is sugar free! Add it all to the slow cooker and cook on low for 6-7 hours and you have a healthy dinner the whole family will love.
How much does a pound of pulled chicken feed?
One pound of cooked pulled chicken serves about 2 people (1/2 pound each). If you want to serve this for a crowd of 100 people: you would need about 30 lbs of raw chicken in several crock pots. Adjust the ratios accordingly!
Recipe ingredients:
- Boneless skinless chicken breast
- Maple syrup
- Tomato sauce
- Apple cider vinegar
- Brown mustard
- Tomato paste
- Spices: garlic powder, onion powder, smoked paprika, salt and pepper
How much BBQ sauce should you use?
For 2 pounds of chicken you'll need about 1 1/2 cups of BBQ sauce. My favorite pre-made BBQ sauce is Primal Kitchen's unsweetened BBQ sauce.
How to make BBQ pulled chicken:
Start by mixing all of the dry rub spices in a bowl then pat the chicken dry and rub the chicken breasts with the seasoning until fully coated.
Place the chicken in the crock pot then add the BBQ sauce ingredients (or store bought BBQ suace) and cook on low for 6-7 hours (preferably) or 3 hours on high if needed. Start checking at 6 hours for doneness. The chicken should have an internal temp of 165°F.
Shred the chicken and stir well. Serve right away!
How do you shred cooked chicken?
The best way to shred cooked chicken is using two forks to pull it apart. This is the best technique for BBQ chicken specifically.
Another option: put the chicken in a bowl and beat gently with a hand or stand mixer to shred.
If you love this recipe, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
What to eat with BBQ pulled chicken?
- Inside a baked sweet potato
- Rosemary roasted sweet potatoes
- Maple glazed carrots
- Sweet potato salad
- Avocado pasta salad
Crock Pot BBQ Pulled Chicken [Paleo]
Ingredients
For the spice rub:
- 2 lbs boneless skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the BBQ Sauce: (see notes for using pre-made BBQ sauce)
- 3 tablespoons maple syrup
- 1 15 ounce can tomato sauce
- 1/3 cup apple cider vinegar
- 3 teaspoons spicy brown mustard
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
Instructions
- In a small bowl, mix together 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper.
- Pat the chicken breast dry and rub spices evenly on the chicken to coat.
- Place the chicken in a large crock pot then add the maple syrup, tomato sauce, apple cider vinegar, brown mustard, tomato paste, onion powder, garlic powder, smoked paprika and salt. Stir to combine and make sure the chicken is fully coated.
- Cook on low for 6-7 hours or on high for 3 hours. Start checking the chicken for doneness at 6 hours. It should reach an internal temperature of 165°F. Larger chicken breasts will take longer to cook.
- Once done, use two forks to shred the chicken while it’s still in the crock pot. Serve immediately over roasted sweet potatoes, on a bun or on a BBQ chicken salad.
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