Recipes

Slow Cooker Pulled BBQ Chicken By: Abigail R.

Recipe Story

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!

Ingredients

  • 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

Directions

  1. Place chicken thighs in a Crock-Pot set on high.

  2. In a separate bowl, mix the remaining ingredients.

  3. Pour the mixture over the thighs.

  4. Cook on high for 2 hours.

  5. Turn Crock-Pot down to low for an additional 4 hours or until chicken is cooked through and easily shreds with 2 forks.

Nutritional Information

  • Servings: 6
  • Amount per serving:
    • Calories: 560
    • Fat: 35 g
    • Sodium: 650 mg
    • Protein: 22 g
    • Calcium: 317 mg

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