Shredded Barbecue Chicken
Shredded Barbecue Chicken
Pressure Cooker or Slow Cooker recipe for shredded barbecue chicken
Savory, sweet and slightly tangy
I’ve made several version of shredded barbecue chicken often times using a bottled barbecue sauce. This recipe includes lots of simple household ingredients and I really enjoyed this creation of different flavors. The worcestershire sauce brings in some deep flavor and the sweetness from the Truvia balances the tomato and vinegar. My family really enjoyed this one!
Slow Cooker or Pressure Cooker
This recipe, like most slow cooker recipes, can also be made in the pressure cooker. Personally I put it in the slow cooker around lunch time and so I didn’t have to do anything when we walking in the door at dinner time. If your schedule was different, you might choose the pressure cooker.
The slow cooker cooked for 5 hours on low heat and our chicken was perfect. I’ve not made this one in the pressure cooker but often for chicken recipes such as this I do 4 minutes on manual and then naturally release for 10 minutes.
Shredded Barbecue Chicken
Ingredients
- 1 lb chicken boneless, skinless
- 1 clove garlic pressed or minced
- 1/3 cup ketchup
- 1 cup tomato sauce
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp chili powder
- 4 packets no calorie natural sweetener ex: Stevia, Swerve, Monk Fruit
Instructions
- Trim any unwanted parts of chicken and set aside. Combine all other ingredients in the bottom of the pressure cooker or slow cooker.
- Add chicken and press down into sauce.
- For slow cooker, set to low heat for 4-6 hours.
- For pressure cooker, put on manual pressure for 4 minutes. Let naturally release for 10 minutes.
- Remove from cooker and shred.