Barbecue Shredded Chicken in the Slow Cooker
I really like to come home to the aroma and taste of Gluten-Free, Barbecue Shredded Chicken!
This tangy, filling dinner is just what I need after a long day at work, shopping at the mall or an afternoon of gardening in my backyard.
While “30 minute meals” are really helpful, a meal like this, that only requires me to spend about 10 minutes putting ingredients in the slow cooker is even better. Slow cooker meals are, to my mind, the ultimate in “set and forget” cooking activities!
I just load the ingredients into my crockpot and leave it to simmer away by itself for hours before I need to pay attention to it again.
This is an easy, satisfying dinner that my family and I have enjoyed recently… I hope you’ll enjoy it, too.
- 2 Pounds Boneless, Skinless Chicken or 3 Pounds of Bone-In Chicken
- 1 Cup Barbecue Sauce, Gluten-Free, like Sweet Baby Ray's – use more or less to suit your tastes
- 1 Cup Water, Stock or Ginger Ale
- 1 Small Onion, chopped, optional
- 1 SprigParsley, Chopped, optional
- 1 Bay Leaf, optional
Place the chicken and other ingredients in the slow cooker.
Cover; cook on Low for 8-10 hours or on High for 4-5 hours, following the manufacturer's directions.
Meat should be fork-tender and easily pull apart.
Remove from slow cooker to a platter or cutting board.
Skim the fat from the juices in the slow cooker. If you use skinless chicken, there won’t be much.
Discard the bay leaf.
Remove any bones and trim any fat from the meat.
Pull the meat apart with two forks until meat is all shredded.
Return to slow cooker to keep warm.
Add more water if needed.
Serve with potatoes and cole slaw, or on a bun with sliced onion and shredded lettuce.
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