BBQ Pulled Chicken

Ingredients

Approx. 2 lbs chicken breasts or thighs
1 cup CDF chicken broth (or water in a pinch!)
1 lg onion, thinly sliced
3-4 cloves garlic, minced
1 tsp smoked paprika (or more)
1 tsp cumin
1 tsp chili powder
1 tsp salt (adjust to desired taste)
1/2 tsp pepper
1 cup BBQ sauce or other desired sauce, such as salsa
Optional: add thinly sliced bell peppers!
Additional BBQ sauce

Directions

1 - Place chicken, veggies, and spices into crockpot. Pour broth and BBQ sauce over everything and stir slightly.

2- Cook:

Crockpot: 4-5 hours on low or 2-3 hours on high
Instant Pot: 12 minutes on high pressure, then natural release for 5 minutes (we haven't done this, but this is the recommendation for using an instant pot.)

3 - Break up the chicken in the crockpot using a wooden spoon, or remove it, shred, and return to the pot. Stir well to combine.

4 - Variations for serving:

on a toasted bun with coleslaw
over quinoa or rice and veggies
in tacos with or without the slaw
in wraps with or without the slaw

*Top with additional BBQ sauce for more of a tang, if desired!

*Use your favorite coleslaw recipe. We shred our slaw (along with a jalapeño) and flavor it with lime juice, a little honey, chopped cilantro, some cumin, and a sprinkle of salt and pepper.

*If you normally stick with chicken breasts for your meals, this would be a great recipe to make using our pastured chicken thighs for their rich, juicy flavor ~ adds a succulent twist!

Enjoy!