Description
A sweet, smoky, and tangy Honey Barbecue Pulled Chicken made effortlessly in the slow cooker. Tender shredded chicken is coated in a sticky barbecue-style sauce that’s perfect for sandwiches, wraps, or loaded fries.
Ingredients
600 g (1.3 lb) chicken breast
6 tbsp tomato ketchup
4 tbsp runny honey
3 tsp mustard powder
4 tbsp water
4 tbsp dark brown sugar
3 tbsp cider vinegar (or other vinegar)
Instructions
- Heat the slow cooker to HIGH.
- Place the chicken breasts in the bottom of the slow cooker.
- In a small bowl, mix together ketchup, honey, mustard powder, water, brown sugar, and vinegar until well combined.
- Pour the sauce mixture evenly over the chicken.
- Cover and cook on HIGH for 2–3 hours, or on LOW for 5–6 hours, until the chicken is tender and easily shredded.
- If the sauce is too thin, remove the chicken and transfer the sauce to a saucepan. Simmer over medium heat until it thickens, then return the chicken to the sauce.
- Shred the chicken with two forks and stir until it’s fully coated and glossy.
- Serve hot in rolls, wraps, over rice, or with fries.
Notes
Use chicken thighs instead of breasts for extra juiciness.
Add smoked paprika, Worcestershire sauce, or chili powder for deeper flavor or spice.
Include onions or peppers in the slow cooker for added sweetness and texture.
Reduce honey or sugar slightly for a tangier, less sweet sauce.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat gently on the stove or in the microwave, adding a splash of water if needed.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 370
- Sugar: 28 g
- Sodium: 460 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 110 mg
