Crock-Pot Barbecue Pulled Chicken

The start of the new year has been overshadowed by the Corona pandemic and frankly far from ideal.
However, as my yoga teacher constantly says: “There’s always something to be thankful for".
And looking back at the past five weeks, there have been some cool things that have happened such as: Wordle, some sick NFL games, a brand new smartwatch, a delectable Poppy Seed Tea Cake, and — last but not least — this awesome Crock-Pot Barbecue Pulled Chicken.

Lately this has become a staple dish in my kitchen: it’s so delicious and easy to make. Throw together a couple of ingredients and let the slow cooker work its magic. Said and done.
After a couple of hours the chicken is falling apart, tender, and moist.
The smoky heat from the paprika and jalapenos complements perfectly the sweetness of the barbecue sauce. So awesome!


This Crock-Pot Barbecue Pulled Chicken is great in sandwiches, on top of a salad, over rice, even rolled up in wrap. There are endless things you can do with it.
Sweet, smoky, juicy, and so full of taste, what’s there not love?

Crock-Pot Barbecue Pulled Chicken                                                                                               Print this recipe!

Ingredients
Serves 4

1 large chicken breast (about 1lb / 453 gr)
1 ½ cups barbecue sauce
1 cup chicken broth
3 fresh jalapeños chopped or 1 teaspoon jalapeño powder (adjust to taste)
2 garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon dried basil
Salt and pepper to taste

Directions

In a large bowl mix barbecue sauce, chicken broth, jalapenos, garlic, paprika, and basil.
Lightly grease the insert of your slow cooker and place chicken breasts. Pour barbecue sauce mixture over it.
Cook on low for about 4 to 5 hours, until the chicken is cooked through.
Once cooked remove the chicken from the slow cooker, place it on a cutting board, and with two forks shred the chicken. Set aside.
If the sauce is too thin (or if you like a thicker sauce) mix one tablespoon of cornstarch (or arrowroot powder) with two tablespoons of cold water until no lumps remain. Add slurry to the sauce and give a good stir. Cook on high uncovered for about 15 to 20 minutes or until it reaches the desired consistency.
Add shredded chicken and mix well.
Serve!

Nutrition facts

One serving yields 231 calories, 3 grams of fat, 12 grams of carbs, and 32 grams of protein.