Simple, easy, and insanely delicious, this gluten-free slow cooker pulled barbecue chicken is sure to be your new go-to recipe for the year!
Ahhh, the start of another new year. Don’t you love the freshness that it brings?
My resolution for 2016: keep it simple. Not that our lives are all that complicated (we are DINKs, after all) but I most certainly have a way of over-complicating things, for better or for worse. So this year’s motto: SIMPLICITY.
And if this Slow Cooker Pulled Barbecue Chicken doesn’t fit the “simple” bill, honestly, I don’t know what does!
This recipe came to me through one of my fabulous college roomies (more years ago than I would like to admit) and is probably my #1 go-to recipe OF ALL TIME.
…..And that is saying something, considering how much granola I make!
I’ve passed it around in every recipe swap I’ve ever been a part of, and it always receives absolute rave reviews. I, for one, am not surprised in the least when I get an “OMG LEAH THAT IS THE BEST/EASIEST THING I HAVE EVER MADE” response because:
- there are zero fancy ingredients involved, and it can be whipped up with no planning at all. Seriously, you have EVERYTHING you need in your pantry RIGHT NOW. Promise.
- It takes no more than 3 minutes to prep.
- It’s completely hands-off.
- IT’S INSANELY DELICIOUS.
Now, I’m not a barbecue master – honestly, even listening to all of the BBQ nuances gives me a headache – but I do have a barbecue snob or
two ten in my life, and no one, I repeat – NO ONE – has ever turned their nose up at this pulled barbeque chicken. Not a one! It’s a true crowd pleaser.
Having company in from out of town? MAKE THIS.
Hosting this year’s super bowl party? MAKE THIS.
Empty fridge and no time to run to the store? MAKE THIS.
I promise you, everyone who tastes it will be begging you for the recipe, and until you share it, no one will be the wiser that it took you a whopping 3 minutes to prepare it.
Another wonderful thing about this pulled chicken? I have yet to find a bad way to serve it. I’ve piled it high on Canyon Bakehouse Hamburger Buns, added it to salads, topped my baked sweet potatoes with it, eaten it all by itself, and even put a few over easy eggs on top of it for breakfast. No matter how you stack it, you simply can’t go wrong!
Got 5 minutes? Then what are you waiting for! Get together with your bestie (Ms. Crock-Pot, duh) and prepare to have your barbecue-loving mind blown!
This whole simplicity thing? I’d say it’s going to work out quite nicely for both of us with this recipe in our arsenal.
- 1 cup ketchup
- ½ cup maple syrup
- 2 Tablespoons mustard
- 2 Tablespoons gluten-free Worcestershire sauce
- 1 Tablespoon lemon juice
- ¼ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon red pepper flakes
- 4 large boneless skinless chicken breasts
- In a medium bowl, combine all ingredients except for the chicken breast, stirring well.
- Add the chicken breasts to the Crock-Pot, and pour sauce over the chicken, making sure to cover them completely with the sauce.
- Cook 7-8 hours on LOW.
- Shred chicken, mix with sauce, and serve!
** To feed a crowd, simply double all ingredients.
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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