Slow Cooker BBQ Pulled Chicken
245kcal
Ingredients
- 3 pounds chicken breasts boneless, skinless
- 1-1/2 cups barbecue sauce
- 1/2 cup Italian Dressing
- 2 tbsp honey
- 1/4 cup brown sugar light or dark
- 2 tbsp Worcestershire sauce
- salt and pepper
Equipment
- Slow Cooker
Instructions
- Liberally sprinkle the chicken breasts with salt and pepper and place in the bottom of the slow cooker.
- On a small bowl, mix together all of the other ingredients. Pour the mixture over the chicken breasts, making sure that the breasts on the bottom are coated with the mixture.
- Set the slow cooker to LOW and cook for 6-8 hours, until the chicken reaches 165 degrees on a meat thermometer.
- Remove the chicken to a large plate, and turn the slow cooker to HIGH.
- Using tongs and/or forks, shred the chicken into small pieces.Set aside.
- With the slow cooker set to high, stir the sauce mixture to release steam and allow the sauce to thicken, about 5 minutes. Turn the slow cooker off.
- Place the shredded chicken back into the slow cooker with the thickened sauce and stir until fully mixed and all of the chicken is coated with sauce.
- Pile the shredded chicken onto sandwich buns, then top with Ranch Coleslaw. Serve and enjoy!
Nutrition
Serving1/2 cupCalories245kcalCarbohydrates24gProtein24gFat5gSaturated Fat1gCholesterol73mgSodium625mgPotassium539mgFiber1gSugar21gVitamin A114IUVitamin C2mgCalcium26mgIron1mg