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Crockpot Shredded Chicken with Apple Cider Vinegar BBQ Sauce - 4 Ways (SRC)

This tender crockpot shredded chicken is infused with a tangy, homemade apple cider vinegar BBQ sauce and can be served in four delicious ways: sliders, bowls, tacos, or on salads. It's meal-prep friendly, naturally gluten-free, and easy to customize!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Mail prep, Main Course
Cuisine American

Ingredients
  

Slow Cooker Pulled Chicken

  • 4 large boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs or a combo (I used 2 chicken breasts, 4 chicken thighs)
  • 1 1/2 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp granulated sweetener (maple sugar, sucanat, coconut sugar)
  • 1 1/2 tsp ground mustard powder
  • 1 tsp cayenne (can reduce if you are sensitive to spicy food)
  • 1 bottle or can (12 oz) gluten-free beer
  • sea salt and pepper to taste (I used smoked salt)

Apple Cider Vinegar BBQ Sauce

  • 1 1/2 C apple cider vinegar
  • 1 clove garlic, smashed
  • 1 Fresno chili pepper, deseeded and halved
  • 2 tbsp sweetener (coconut sugar, maple sugar, honey, agave, maple syrup)
  • 2 tbsp tomato paste
  • 1 tbsp Dijon

Instructions
 

Slow Cooker Pulled Chicken

  • Season chicken with salt and pepper generously. Place in the bottom of a slow cooker.
  • In a small bowl combine paprika, garlic powder, sweetener, mustard powder, and cayenne. Sprinkle over the chicken.
  • Pour beer into the slow cooker. Cook on LOW 5-7 hours until the chicken shreds easily.
  • Serve as a sandwich, wrap, over grains, over avocado, as a pizza topping, on top of a salad and drizzle withe apple cider vinegar BBQ sauce (recipe below).

Apple Cider Vinegar BBQ Sauce 

  • Place all ingredients in a saucepan. Bring to a boil over medium high heat then reduce to a simmer. Cook 20 – 30 minutes, or until a desired consistency is achieved. Remove the garlic and chili pepper, if used.