Slow Cooker Cranberry BBQ Pulled Chicken

Slow Cooker Cranberry BBQ Pulled Chicken is a perfect slow cooker recipe for holiday's, big game day's and family gatherings. This recipe is so easy and it is packed with flavor. We like to make sandwiches or if you want to pair it down, sliders are great. We like to serve it with our Old Fashioned Coleslaw and some extra cranberry sauce. A plus to the recipe it freezes well for up to 3 months.

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How To Make

Slow Cooker Cranberry BBQ Pulled Chicken

A good part of the deep flavor for this recipe is in the season rub. We rub the seasons all over the chicken that we placed in the bottom of the cooker. Place the lid on the slow cooker and start the cooking process.

When the chicken is cooked, move the chicken to a baking tray and shred the meat. 

After the chicken has been shredded then set it aside.

In a medium size sauce pan, saute the onions

 until they are clear.

Pour the liquid ingredients and the remainder of the seasons into the sauce pan with the sauteed onions.

Cook for about 10 minutes.

Return the chicken to the slow cooker and pour the sauce over the chicken and mix well, until the chicken is completely covered. Place the lid on the cooker and cook on warm until ready to serve.

Recipe

Yield: 12

Author: Miz Helen's Kitchen

Slow Cooker Cranberry BBQ Pulled Chicken

BBQ Pulled Chicken, great for holiday's, big game day's, and family gathering. Flavor packed BBQ pulled chicken on a bun. Easy recipe in the slow cooker.

Ingredients

The Rub and Chicken

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Cajun seasoning
• 1 teaspoon onion powder
• 1 teaspoon ground cumin, divided
• 1/2 teaspoon garlic powder
• 2 pounds boneless skinless chicken breast

The Sauce

• 1 tablespoon vegetable oil
• 1 cup onions chopped fine
• 2 ( 16 ounce) cans whole-berry cranberry sauce,divided
• 1/2 cup ketchup
• 6 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika

Instructions

1. In a small mixing bowl mix all the ingredients for the rub.
2. Rub the chicken on all sides and place it in the bottom of the Slow Cooker. Place the lid on the cooker. Cook on high for 2 hours or low for 4 hours. Remove the chicken from the slow cooker and place it on a baking sheet then shred. Pour the liquid out of the slow cooker and replace the shredded chicken to the slow cooker.
3. In a medium saucepan, pour in the vegetable oil and then saute the onions until clear.
4. Add 1-1/2 cans of the whole cranberry sauce, the ketchup, apple cider, Worcestershire Sauce, Dijon mustard and smoked paprika, cook the mixture on medium stirring constantly for about 8 to 10 minutes, or until it begins to thicken.
5. Pour the cranberry sauce mixture over the shredded chicken and mix well.
6. Place the lid on the cooker and the heat on warm until ready to serve.
7. We serve on a bun with our Old Fashioned Coleslaw, and a dollop of the remaining whole cranberry sauce.

Notes

This recipe will freeze well for up to 3 months.

Created using The Recipes Generator

We like to make a sandwich on a bun with our 

Old Fashioned Coleslaw

layered on the bottom, then some of the 

Slow Cooker Cranberry BBQ Pulled Chicken,

 top with a dollop of

 cranberry sauce and then the top bun.

If you want a smaller sandwich then use slider buns.

You can enjoy your sandwich with a few chips!

I am so happy that you were able to join us in the kitchen today. I always look forward to your visits and the fun we have cooking together. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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