This smokey shredded BBQ chicken recipe is the perfect afternoon filler when you have a BBQ Sunday. It's so easy to make but tastes so incredibly delicious.
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.