My husband and I are kind of on a kick where we try to put our gluten-free BBQ sauce on everything we can think of. We’re trying it as a ketchup substitute in cocktail sauce this weekend, and he swears he’s having a bloody Mary with it for breakfast this Sunday while we smoke ribs. So, in the spirit of plugging our sauce, I thought I’d share this easy smokey shredded BBQ chicken recipe that I just whipped up.
To be honest, I never thought much about cooking meat in the crocker, other than the occasional pulled pork. I like throwing meat in the smoker and forgetting about it for 12 hours. But I decided to try my hand at shredded BBQ chicken to integrate more white meat into my diet, even if it is drenched in our BBQ sauce.
Smokey Shredded BBQ Chicken Recipe
Print RecipeIngredients
- 2 1/2 chicken breasts
- 1/2 cup of Kansas City Natural BBQ sauce
- 1/4 cup of ketchup
- 1/2 cup of brown sugar
- 2 tablespoons of cider vinegar
- 1/4 cup of water
Instructions
- Rub chicken breasts with your favourite gluten-free BBQ rub. It’s odd that you have to worry about gluten in seasonings, but it’s true.
- Place in crockpot and turn on low. Let cook for 2 hours without opening the pot. Seriously, don’t. After 2 hours, turn the breasts over. Let cook another two hours. Test the chicken with a fork. If it comes apart easily, get another fork and start shredding. Or, for extra fine shredness, let it keep cooking for another 2 to 3 hours. That’s what I do. Then shred up the chicken and add the rest of the ingredients. Let cook another hour or so.
- Okay, here’s what I did with the water. I kept it by the crocker, and as it cooked, I’d pour a little in to prevent it from drying out. But, use it at your discretion. You may not need it.
- You can serve on open-face gluten-free bread or buns. I’ve even had a bowl without any bread.
