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Serves 4 ❄
- 1½ cups BBQ sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 750g boneless, skinless chicken breasts
- 400g Rice
- 1kg mixed veg
Make this Crockpot BBQ Chicken for a fast, simple, and delicious!
Method
To make the BBQ Sauce, mix together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder in the pressure cooker or slow cooker whichever you intend to use.
Add chicken breasts to the pot and mix till the BBQ sauce is all over the chicken. Cover and cook on high for 2-3 hours or low for 4-6 hours in a slow cooker or 25 min in the pressure cooker.
Mean while wash the rice and
- Shred the chicken directly in the slow cooker or remove it to shred and return it to the sauce.
- Give the chicken a good stir to coat it in the sauce.
Shred the chicken: Once the chicken is fully cooked, shred it with two forks and toss with the sauce.
Store crockpot BBQ chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.
Don’t overcook. I know it can be tempting to leave the chicken in for a long time as you would think it would end up more tender, but that’s not always the case. You really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”.
- Hawaiian: Add crushed pineapple (with juice), soy sauce, and a touch of ginger. You can also add some red bell pepper and onion slices for extra flavor.
