BBQ Pulled Chicken in Crockpot?

SweetPTater

I found a recipe online, but it says to add the BBQ sauce at the beginning and let it cook with the chicken all day. I would think that it would burn to the sides if I did that due to the sugar content. Does anyone have experience with this or a good recipe to recommend?

Rosieoutlook

I cook mine with some low sodium broth and then drain and shred it. I add the barbeque sauce at the end. I don't think it would be as good with all of the chicken juices because it might get pretty runny.

SweetPTater

Good point. I hadn't even thought about the juices making it runny.

CMarie11

Yeah, I've done it mulitple times with no problems. Here is the recipe I use:

http://stickafork.net/2010/09/12/slow-cooker-bbq-pulled-chicken/

 

krkapple

slow cooker pulled chicken

It isn't a traditional barbeque flavor; it's much lighter.

Wine Enthusiast

I always cook mine in either Orange pop or Dr Pepper, Apple Cider Vinegar, garlic, onion, and a little BBQ for 8 hours.  Drain the liquid, then add BBQ Sauce.  It has so much flavor.