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Pulled bbq chicken crock pot12/25/2023 I prefer Dijon mustard when making my own honey mustard, but yellow mustard can work too. If you have trouble finding honey mustard, you can improvise by adding honey to regular mustard, until you get it to taste to your liking.The extra fat in the dark meat has tons of flavor! Although this recipe uses chicken breasts, feel free to substitute with boneless, skinless chicken thighs.The end result! Delicious pulled BBQ chicken your whole family will devour! Cooks Tips It will shred pretty easily, since cooking in the slow cooker makes the chicken very tender. This is what the chicken will look like after it is cooked. It gives a little Chick-Fil-A sauce vibe, if you love that like my family does!Īdd the seasoned chicken breasts to a slow cooker or crock pot. I like to add the honey mustard since it gives the chicken an extra boost of flavor with an extra layer of depth. Season chicken breasts with salt and pepper.Īdd honey mustard (and apple cider vinegar if you want a more tangy sauce) to your favorite barbecue sauce. *you can add some apple cider vinegar if you like your barbecue sauce more tangy.salt and pepper (I don't count these as ingredients!).Sandwiches, pizzas, wraps, salads.the possibilities are really endless! Try this Easy Pulled BBQ Chicken Sandwich for something quick and easy! What ingredients are needed to make this recipe? You can also make other dinners out of this chicken recipe. A refreshing f ruit salad also works well with this recipe. I like to serve this with coleslaw or some yummy buttered corn. This slow cooker BBQ chicken is one of my go-to's for an easy, quick and delicious dinner. On so many days, our family is busy and on the go, with sports practices, games and whatnot. That's 100% fine.This is a super simple chicken dinner recipe that takes THREE ingredients and FIVE minutes to make! It always comes out flavorful and perfect. The pot will take a few minutes longer to come up to pressure, too. Then simply add two minutes to the cooking time (for a total of 10 minutes). If they're frozen together, thaw them briefly in a bowl of water until you can separate them. If you would like to cook frozen chicken breasts in the Instant Pot without thawing first, follow these instructions: Chicken breasts need to be separated rather than in a big clump so that they'll cook evenly.Leftover chicken will keep well in an airtight container in the fridge for a week and can be reheated in the microwave.It's also fabulous on a salad, divided into a week's worth of not-sad desk lunches for meal prep, or served Southern-style with IP mac and cheese, collard greens, and cornbread. Pulled chicken is great as a sandwich on a brioche or other hamburger bun with coleslaw and pickles.I've heard from many reviewers who have used the original recipe in an 8-quart pot without extra water and haven't had any issues, but since I don't have one myself, I haven't tested it that way. If you're using an 8-quart IP, I recommend adding ½ cup water just to be safe. Here's how to make your own in 10 minutes. If it’s extraordinarily thick, thin it with water to a pourable consistency before proceeding. As long as your barbecue sauce is pourable, it will work well in a 6-quart Instant Pot.The pot will take a few minutes longer to come up to pressure, but that's 100% fine. They need to be separated rather than in a big clump, so if they're stuck together, thaw them briefly in a bowl of water until you can separate them. If you would rather cook frozen chicken breasts in the Instant Pot without thawing first, you can do that too. If you have 30 minutes, place the chicken breasts (still sealed) in a bowl of cold water.Because metal - especially aluminum -conducts heat, you’ll be amazed how quickly and evenly your meat will thaw. If you have two hours and two metal baking sheets, place your sealed meat on one of them and cover it with the other one.If you have 24 hours, thaw your sealed meat in the fridge in a bowl or plate.I tend to prefer defrosting chicken breasts before cooking them, because I think the texture tends to be more consistently excellent that way. Stir the shredded chicken back into the sauce and serve.Ī note about using frozen chicken breasts in this recipe You can thicken the sauce by simmering it (using the Instant Pot's sauté function) while you shred the chicken if you like. In the slow cooker: cook on high for 3 to 4 hours or low for 6 to 7 hours. In the Instant Pot: cook on high pressure for 8 minutes with 10 minutes of natural pressure release.If your barbecue sauce is very thick (think too thick to pour easily), stir it together with some water until it's easily pourable. In a 6-Instant Pot or a slow cooker, stir together the barbecue sauce, apple sauce, apple cider vinegar, and salt.
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