Recipe | "Crockpot BBQ Pulled Chicken" by Alicia

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You always see pulled PORK tacos & sandwiches, but you don't see pulled chicken quite as much. With a crockpot, it's really simple to create your own, super tender BBQ chicken that will fall apart right into your favorite tortilla or bun! Yum! - Alicia


  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Ground Mustard
  • 1/2 tsp. Yellow Mustard
  • 1/2 tsp. Dijon Mustard
  • 1/2 tsp. Ground Oregano
  • 1/4 tsp. Cumin
  • 1/4 tsp. Pakrika
  • Dash of Chipotle Pepper Powder
  • A Few Dashed of Cayenne Pepper -- or more if you dare!
  • 1/4 C. Brown Sugar
  • 1 Cup Ketchup
  • 1/2 Cup Beef Broth, Low Sodium
  • 1 Tbsp. Balsamic Vinegar
  • 1/2 Large White Onion, Chopped
  • 1 tsp. of Mesquite Olive Oil (This is a secret ingredient, you can buy it right at HEB. This gives the sauce a wonderful smokey flavor, but you can use regular 'ole olive oil if you prefer.)
  • 2 Cleaned, Boneless Chicken Breasts

Clean 2 large, boneless chicken breasts, and set aside. In a medium to large mixing bowl, combine the spices first, then add in the liquids. Mix with a whisk to combine. Add in the chopped onion and stir. Pour 1/2 the mixture into the crockpot, and then add in the chicken breasts. Finally, pour in the remaining mixture over the top of the chicken. Cook on low for 4 hours.

Pull the chicken apart with two forks, and it's ready to eat! Add this tasty meat to your favorite tortilla or bun!...or go another way, pairing it with some mashed or baked potatoes. Either way, it's sure to please the crew! Yum!

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