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–+ servings
bbq pulled chicken recipe sandwiches barbecue pork low sugar low carb gluten free from scratch

BBQ Pulled Chicken

By Kimberly Killebrew
Not your typical bbq pulled chicken, this is made from scratch with a homemade bbq sauce and a medley of flavors that will make your taste buds sing!
5 from 5 votes
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6

Ingredients
  

  • For the Slow Cooker:
  • 2 large bone-in/skin-on chicken breasts (can substitute a 3 lb pork shoulder/butt)
  • 1 teaspoon red pepper flakes
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 tablespoon yellow mustard seeds
  • 1/2 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 2 yellow onions , thinly sliced in half-moons
  • 1 green bell pepper , seeded and finely chopped
  • For the BBQ Sauce:
  • 1/4 cup unsalted butter
  • 1 large yellow onion , finely chopped
  • 2 cloves garlic , minced
  • 15 ounce can whole tomatoes , pureed
  • 2 tablespoons ketchup
  • 1 1/2 teaspoons salt
  • 1/2 cup peach or apricot jam
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup dark brown sugar firmly packed
  • 1/2 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce or more to taste
  • 1 teaspoon dried rosemary
  • salt and pepper to taste
  • 6 bread rolls or hamburger buns , warmed
  • sliced pickles , for serving

Instructions
 

  • Place the chicken or pork in a slow cooker on low heat. Add all slow cooker remaining ingredients and cook for 8-10 hours. Remove the chicken, discard the bones and skin, and shred the meat using two forks. Place the shredded chicken in a large bowl. Use a slotted spoon to lift out the vegetables in the slow cooker and combine them with the chicken. Discard the liquid.
  • To make the barbecue sauce: Melt the butter over medium heat in a medium sauce pan. Saute the onions and garlic until soft and translucent, about 7 minutes. Add all remaining ingredients and stir to combine. Bring to a boil, reduce the heat to low, and simmer uncovered for 2 hours, stirring occasionally to prevent burning. Add salt and pepper to taste.
  • Combine half of the sauce with the shredded chicken or pork and reserve the rest for passing around the table.
    Assemble the bbq pulled chicken sandwiches, placing sliced pickles on top if desired and some of the extra bbq sauce. Serve with your favorite sides.
  • *Suggestion: Make the sauce in advance, up to 2 days. It saves time plus it will taste even better.

Nutrition

Calories: 488kcalCarbohydrates: 68gProtein: 20gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 59mgSodium: 1757mgPotassium: 592mgFiber: 4gSugar: 38gVitamin A: 623IUVitamin C: 30mgCalcium: 142mgIron: 4mg
Course Main Course
Cuisine American
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