Description
This Crockpot Apple Butter BBQ Pulled Chicken recipe combines tender, slow-cooked chicken breasts with a sweet and tangy blend of BBQ sauce and apple butter, resulting in a flavorful and juicy pulled chicken perfect for sandwiches, wraps, or served over mashed potatoes. Easy to prepare and ideal for a comforting meal that feeds a crowd.
Ingredients
Chicken
- 3 lbs boneless skinless chicken breasts
Sauce
- 2 cups BBQ sauce, divided (recommended: Baby Ray’s)
- 1 ½ cups apple butter
Instructions
- Prepare the Slow Cooker: Add the chicken breasts, 1 ½ cups of BBQ sauce, and apple butter to the bottom of a 5 quart or larger slow cooker. Spread evenly to ensure the chicken is well coated.
- Cook the Chicken: Cover the slow cooker with the lid and set it to high for 3-4 hours or low for 5-7 hours. Cook until the chicken is fully cooked through and an internal temperature of 165°F (74°C) is reached to ensure safety.
- Shred the Chicken: Remove the lid and use two forks to shred the chicken directly in the slow cooker. Stir well to combine the shredded chicken with the sauce mixing in the remaining ½ cup of BBQ sauce for extra flavor and moisture.
- Serve: Serve the pulled chicken immediately. It can be enjoyed on its own, piled over hamburger buns for sandwiches, spooned over creamy mashed potatoes, or wrapped in a tortilla for a quick, satisfying meal.
Notes
- For best results, use a slow cooker that is at least 5 quarts in capacity to allow enough space for the chicken and sauce to cook evenly.
- Feel free to adjust the amount of BBQ sauce and apple butter depending on your preference for sweetness and tanginess.
- Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Check the internal temperature with a meat thermometer for food safety.
- Serve with coleslaw, pickles, or your favorite sides for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
