Crockpot Apple Cider BBQ Chicken
Crockpot apple cider BBQ chicken cooks all day while you go about living your life. When you are ready, dinner is done with tender chicken in a sweet and tangy sauce. It makes great sandwiches, but is also a great topping for baked potatoes, mac and cheese, and so much more.
Servings: 6 Servings
Ingredients
- 6 boneless skinless chicken thighs
- 1 cup apple cider
- 1 cup barbecue sauce
- ¼ cup light brown sugar
- 2 Tablespoons Dijon mustard
- 1 Tablespoons Worcestershire sauce
- 1 Tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Spray the insert of a large slow cooker with nonstick cooking spray. Arrange 6 boneless skinless chicken thighs in the bottom of the insert.
- In a large bowl, whisk together the 1 cup apple cider, 1 cup barbecue sauce, ¼ cup light brown sugar, 2 Tablespoons Dijon mustard, 1 Tablespoons Worcestershire sauce, 1 Tablespoons apple cider vinegar, 2 teaspoons minced garlic, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper.
- Pour the sauce over the chicken thighs. Place the lid on and cook on LOW for 6-7 hours, or until the chicken is tender and easily shreds with two forks.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it cook on low for another 15-20 minutes so the chicken can soak up all the flavor.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1Serving | Calories: 281kcal | Carbohydrates: 35g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1076mg | Potassium: 499mg | Fiber: 1g | Sugar: 29g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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