Slow Cooker BBQ Chicken

This barbecue pulled chicken combines seasoned chicken breast with finely diced vegetables and a full bottle of BBQ sauce. It makes ten portions for meal prep, freezer meals or quick dinners where you can mix-and-match how to serve it so you don't get bored of the same thing all week.

note - ingredients can be approximate

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 4

Total Time 4 10

Course dinner, Main Course, meal prep

Cuisine American, Barbecue, Western

Servings servings

Calories 565 kcal

Equipment

Ingredients

BBQ Chicken

2 brown onions
1.5 kg chicken breast
2 tablespoon paprika
2 tablespoon garlic granules
Salt and pepper, to taste (recommend at least 2 teaspoon of each to begin)
500 g BBQ sauce, see note 2
2 red capsicum
2 green capsicum

Serve rice bowls with

3 cups rice, uncooked, yields approximately 9 cups cooked, adjust as needed if not using all 10 serves for rice bowls
2 cups cherry tomatoes
2 avocados
1 cup pickled onions
parsley, optional

Instructions

Preparing

Finely dice the 2 brown onions, 2 red capsicum, 2 green capsicum These will soften in the sauce and the finer the dicing, the more they will absorb into the sauce.

Cooking

Heat a small amount of oil using the searing function of your slow cooker or in a large pan. Add the onions saute for approximately 5 minutes until softened and lightly golden.
Add the 1.5 kg chicken breast and brown for approximately 2 minutes on each side.
If using a pan, transfer the onion and chicken to the slow cooker after searing.
Add the diced capsicum, 500 g BBQ sauce, 2 tbsp paprika, 2 tbsp garlic granules, Salt and pepper (recommend at least 1 teaspoon of each now). Turn the chicken and stir until everything is coated.
Cover and cook on high for approximately 4 hours or low for approximately 6 hours, until the chicken reaches 75°C (165°F) and pulls apart easily.
Transfer the chicken to a board or shallow bowl and shred it using two forks. Return it to the slow cooker and stir through the sauce and vegetables.
Taste and adjust the sauce, then allow it to sit for at least 15 minutes with the lid off so the flavours absorb and the mixture thickens slightly.

Make rice bowls

While waiting for the chicken to finish in the sauce, you can begin cooking your 3 cups rice (adjust this depending on how many bowls you're going to eat) your way or follow my tips and tricks.
Slice 2 cups cherry tomatoes in half. Dice 2 avocados and parsley
Serve BBQ chicken on top of the rice with the cherry tomatoes, avocado and 1 cup pickled onions

Notes

Note 1 - Chicken breast
Chicken breast produces longer strands of shredded chicken, while boneless chicken thighs can be substituted for a softer, chunkier result.

Note 2 - BBQ sauce
Use a BBQ sauce you already enjoy because it provides most of the finished flavour.

Serve with

This recipe gives you a rice bowl variation, but you can also use the shredded chicken with pasta, on tacos, on top of a pizza, burritos, or even on top of some baked potatoes.

Storage

Store the chicken and rice in airtight containers in the fridge for up to 4 days, keeping the fresh toppings separate.

Reheating

Microwave the chicken and rice for 2–3 minutes with a small drizzle of water, stirring halfway, then add the cold toppings.

Freezing

The chicken mixture can be frozen in single portions (or larger portions if you choose) for up to 3 months for best texture.

Nutrition

Calories: 565kcalCarbohydrates: 77gProtein: 39gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 96mgSodium: 703mgPotassium: 1193mgFiber: 6gSugar: 21gVitamin A: 1885IUVitamin C: 65mgCalcium: 65mgIron: 2mg

Keyword chicken recipe, comfort food, easy, slow cooker

Tried this recipe?Please consider !