Description
Here’s how to cook fork-tender, fall-apart bbq chicken! This easy and healthy slow cooker recipe has the most addictive tangy-smoky-sweet flavor!
Ingredients
Scale
For the BBQ Pulled Chicken:
- 1 pound organic, pastured, skinless, boneless chicken breasts
- 3/4 cup tomato purée
- 2 Tablespoons safflower oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons 100% pure maple syup
- 1 Tablespoon stone ground Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- pinch crushed red pepper flakes
- 1 clove garlic, minced
- 1/2 cup onion, thinly sliced
- 1 cup shredded carrots (find bags of shredded carrots in the produce aisle)
- Sea salt
For the Cauliflower Cheddar Mashed Potatoes:
- 3 yellow potatoes
- 1 1/2 cups frozen riced cauliflower
- 2/3 cup organic whole milk
- 2/3 cup organic shredded sharp white cheddar cheese
- Sea salt and ground black pepper
Instructions
For the BBQ Pulled Chicken:
- Add the tomato puree, oil, vinegar, maple syrup, Dijon, smoked paprika, chili powder, and red pepper flakes to the slow cooker. Whisk until well combined.
- Season chicken with salt and submerge chicken into liquid. Top chicken with the garlic, onions, and carrots. Season veggies with salt.
- Set slow cooker to HIGH heat, cover, and cook for 3 hours. OR set slow cooker to LOW heat, cover and cook for 5 hours.
- Remove chicken from slow cooker and use two forks to shred chicken. Place pulled chicken back into slow cooker and stir until all chicken is well coated in sauce. Season with salt.
- Set slow cooker heat to HIGH, remove lid, and cook until all excess liquid evaporates, about 45 minutes.
- Serve BBQ pulled chicken over Cauliflower Cheddar Mashed Potatoes (instructions below). Or serve with classic BBQ sides such as cornbread, green beans, and mashed sweet potatoes.
For the Cauliflower Cheddar Mashed Potatoes:
- Pierce potatoes and cook in microwave until fork tender, about 6-9 minutes. Place potatoes in a large mixing bowl.
- Place frozen cauliflower in a heat-safe bowl and cook in the microwave until heated through, about 2-3 minutes. Pour cauliflower into mixing bowl along with the potatoes.
- Add the milk and cheddar to the mixing bowl. Season thoroughly with salt and pepper. Use a potato masher to purée the potatoes and cauliflower. Add more milk as needed until a smooth and creamy consistency is reached.
- Top with BBQ pulled chicken, serve, and enjoy!
Notes
- If you’re having trouble finding frozen riced cauliflower, you can also use cauliflower florets. Just purée the cauliflower in a food processor or blender after heating it in the microwave.
Keywords: healthy, slow cooker, crockpot, pulled chicken, shredded chicken, barbecue chicken, BBQ chicken