Slow Cooker BBQ Chicken
Slow cooker BBQ chicken thighs in a delicious, homemade barbecue sauce. Perfect for BBQ chicken baps, wraps and tacos - and completely gluten and dairy free.
Servings: 4 people
Equipment
Ingredients
- 600 g skinless boneless chicken thigh fillets
- 1 onion
- 75 g tomato ketchup
- 50 ml water
- 1 tsp gluten free Worcestershire sauce
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 2 tsp smoked paprika
- 1 tsp garlic granules
- 0.5 tsp onion salt
Instructions
- Peel and finely slice the onions. Add to the slow cooker pan along with the chicken thigh fillets.
- Add all the other ingredients to the slow cooker pan and mix everything thoroughly so the chicken is coated.
- Cook on high for 3-4 hours or low for 6-8 hours. Once done, remove the chicken from the pan with tongs onto a chopping board and use two forks to shred or ‘pull’ the chicken.
- Add the chicken back into the slow cooker and mix well in the sauce. Serve hot.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this BBQ Pulled Chicken should look at each stage.
- Storing: Check out the blog post above for more information on storing and freezing this Slow Cooker Chicken recipe.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this BBQ Slow Cooker Chicken!
Nutrition
Serving: 1 portion | Calories: 171kcal | Carbohydrates: 18g | Protein: 17g | Fat: 4g
