Slow Cooker Pulled BBQ Chicken By: Abigail R.
My 3-year-old son with CF loves meat! I try to make him healthier options than a lot of the processed meats he craves. This is a great recipe to throw in the Crock-Pot and let cook while we're out playing and doing treatments. Saves me time and fills all his carnivorous needs!
- 3 lb boneless, skinless chicken thighs
- 1 onion, diced
- 16 oz canned tomato sauce
- 2 Tbsp Worcestershire sauce
- 1/2 c brown sugar
- 2 Tbsp yellow mustard
- 1 Tbsp apple cider vinegar
- Add All Ingredients
Place chicken thighs in a Crock-Pot set on high.
In a separate bowl, mix the remaining ingredients.
Pour the mixture over the thighs.
Cook on high for 2 hours.
Turn Crock-Pot down to low for an additional 4 hours or until chicken is cooked through and easily shreds with 2 forks.
- Servings: 6
Amount per serving:
- Calories: 560
- Fat: 35 g
- Sodium: 650 mg
- Protein: 22 g
- Calcium: 317 mg
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