Instant Pot or Slow Cooker Recipe: BBQ Pulled Chicken
Recipe Type: Main
  • ½ cup North Coast applesauce
  • 1½ cups of your favorite homemade or purchased barbecue sauce (see note)
  • 2 tablespoons North Coast apple cider vinegar
  • 2 pounds boneless skinless chicken breasts
  1. In the Instant Pot or slow cooker, stir together the applesauce, barbecue sauce and apple cider vinegar. Nestle chicken breasts into sauce.
Instant pot instructions:
  1. Close lid and make sure valve is set to “sealing.” Cook on the manual setting, high pressure, for 15 minutes. When cooking time ends, let the pressure release naturally for 10 minutes, then release any remaining pressure by opening the valve.
Slow cooker instructions:
  1. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
  2. Chicken is done when cooked through (165° F) and easy to shred.
  3. Remove chicken to a cutting board and, while hot, shred using two forks. If using an Instant Pot, press the sauté button and let sauce simmer to thicken slightly while you shred the chicken.
  4. Return shredded chicken to pot and stir to coat with sauce.
As long as your barbecue sauce is pourable, it will work well in the Instant Pot. If it’s extraordinarily thick, thin it with water to a pourable consistency before proceeding.
Recipe by Honest Cooking at