This easy, flavorful four-ingredient BBQ pulled chicken is great for those busy weeknights during the back-to-school season. Make it low and slow in the slow cooker or fast and furious in the Instant Pot, whichever suits your schedule. Serve on brioche buns with coleslaw and pickles or over a simple salad for a family-friendly meal.
It’s never too early to get your ducks in a row for the back-to-school rush. I’m a big fan of the following plan: wring every last ounce of summer out of summer. Be at the beach. Travel to one place you haven’t been before and to one of your favorite places. Spend enough silly time with the kids that you’re so very ready to see them go.
But also. Nab those school supplies. Sign the kids up for a few extracurriculars. Set your sights on a couple of smart snack ideas. Pin a bunch of good-looking, quick and easy recipes to a Pinterest board. Set it and forget it.
Here’s a wholesome, flavorful four-ingredient recipe that couldn’t be better suited to autumn weeknights. You can choose whether to make it low and slow in the slow cooker or fast and furious in the instant pot. You can choose whether to tuck it into a brioche bun with coleslaw and pickles or layer it on top of a simple salad. Either way, it’s a crowd pleaser.
Look for a 100% Organic certified, non-GMO Project verified applesauce made from USA-grown fruit — options that are BPA-free, fresh pressed, Kosher and free of added sugar and preservatives are worth seeking out at the store.
We love applesauce cups on their own as a quick, healthy snack or breakfast, and we had a hunch applesauce would also make a great addition to BBQ pulled chicken. Guess what? It really does. It adds just the right amount of natural sweetness to this meal while sneaking a little extra fruit into the family to fuel everyone’s new and exciting adventures.
It couldn’t be better, and it couldn’t be easier.
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Instant Pot or Slow Cooker Recipe: BBQ Pulled Chicken
- Total Time: 110 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender chicken slow-cooked in a tangy BBQ sauce. Perfect for sandwiches or bowls!
Ingredients
- 1/2 cups (118 ml) applesauce
- 1 1/2 cups (355 ml) your favorite homemade or purchased barbecue sauce
- 2 tbsp apple cider vinegar
- 2 lbs (907 g) boneless skinless chicken breasts
Instructions
- In the Instant Pot or slow cooker, stir together the applesauce, barbecue sauce, and apple cider vinegar. Nestle chicken breasts into the sauce.
Instant pot instructions
- Close the lid and ensure the 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
- Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
- Chicken is done when cooked through (165°F (74°C)) and easy to shred.
- Remove chicken to a cutting board and, while hot, shred using two forks.
- If using an Instant Pot, press the sauté button and let the sauce simmer to thicken slightly while you shred the chicken.
- Return shredded chicken to the pot and stir to coat with sauce.
Notes
- For a smokier flavor, add 1 tablespoon of smoked paprika to the BBQ sauce.
- If you don’t have an Instant Pot or slow cooker, you can bake the chicken in a 350°F (175°C) oven for 45-60 minutes, or until cooked through.
- Leftover pulled chicken can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 20
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
Can I use any type of BBQ sauce for the pulled chicken?
Yes, you can use your favorite BBQ sauce, but for the best flavor, consider using one that complements the apple flavors in this dish.
What type of chicken should I use for the BBQ pulled chicken recipe?
Boneless, skinless chicken breasts or thighs work best for this recipe, as they become tender and easy to shred after cooking.
How do I adjust the cooking time when using the Instant Pot versus the slow cooker?
In the Instant Pot, cook the chicken on high pressure for about 10-12 minutes, while in the slow cooker, it should be cooked on low for 6-8 hours.
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