Description
Tender chicken slow-cooked in a tangy BBQ sauce. Perfect for sandwiches or bowls!
Ingredients
Units
Scale
- 1/2 cups (118 ml) North Coast applesauce
- 1 1/2 cups (355 ml) your favorite homemade or purchased barbecue sauce
- 2 tbsp North Coast 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