The flavors in this BBQ Pulled Chicken are sweet, tangy and rich, just the way bbq should be. I love it topped with a creamy poppy seed slaw and wrapped up in butter lettuce.
The most requested recipes I (Lauren) get are easy meals, so this month I’ve got a series that will offer you the chance to take one cooked ingredient and turn it into 2 meals or maybe for you it’s a meal and then the other recipe is lunch for the week. Either way these will save you time, energy, and effort!
This week we’ll take one whole chicken, stick it in a crockpot and use half to make Peach Rosemary BBQ Pulled Chicken and the other half to make a Roasted Corn Chicken Chili. I like to call this recipe pairing easing into fall--we’re holding on to those summer flavors with peaches and corn but stepping into the embrace of cooler temperatures and rainy weather with warm comforting dishes.
How To Make This BBQ Pulled Chicken - Step By Step
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Place chopped onion inside the cavity of the bird.
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Generously salt and pepper and sprinkle chopped herbs over the chicken.
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Place chicken in crockpot and pour stock over.
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Cook on low for 6-8 hours or 4-6 on high, until easily pulled away from the bone and shreds.
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Completely shred chicken from the bone using a fork and knife (or your finger once cooled).
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Store HALF of the chicken (about 3 cups) in an airtight container in the fridge once cooled.
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Prepare sauce in a small saucepan.
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Melt butter over a med-high heat, add onions, rosemary, and garlic for 4-5 minutes.
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Chop roughly chop peach set aside ¼ c and place 1 ¾ c in food processor/blender/bullet and pulse until pureed.
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To the onion mixture, add liquids from crockpot (or stock), all peaches (chunks and puree), worcestershire, mustard, honey and seasonings. Stir together and cook on med-high for 5 minutes, then simmer on low for 15 minutes. Then pour over the remaining half of the shredded chicken until well combined.
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Stir all slaw ingredients together and use as a garnish or a side.
A Versatile BBQ Pulled Chicken
What I love about this concept of “two-for-one” is you can take one main ingredient and change the flavors and create an entirely new dish without all the extra work. It’s so nice to have one big step done. You can cook both of the recipes are once or set the chicken aside and make the other recipe in the next day or two. It’s meant to be flexible and work for you!
A Delicious BBQ Sauce
This BBQ sauce can be prepared ahead of time and stored in an airtight container for up to 10 days or you can prepare it fresh as you cook your bird. I like to eat this dish topped with slaw and wrapped in butter or romaine lettuce, but hubby likes it as a sandwich. Either way it’s a delish and easy meal with endless possibilities.
Can I freeze this BBQ Puled Chicken?
Yes Indeed. Once your shredded chicken is completely cooled, you can put it in ziplock bags or airtight containers in 1 or 2 cup portions (depending on how much you think you'll use at a time), and store in the freezer. If it's stored properly, the chicken will maintain good quality for about 4 months.
Top Tips For This BBQ Pulled Chicken
- Chicken “pulls” better when it is cooked just right, and that means a finished temperature of 165 F. The goal is moist and succulent meat, not dried out and tough.
- Serve in a brioche bun or lettuce leaf.
- This recipe uses half the chicken, Recipe number 2 for Roasted Corn Chicken Chili can be found by clicking here.
Check Out These Other Delicious Chicken Recipes
- Whole30 Chicken Teriyaki Meatballs Recipe
- Easy Chicken Chili with Roasted Corn
- Gluten Free Crispy Chicken Wings with Garlic Teriyaki and Buffalo Dipping Sauce
- Recipes || Goat Cheese + Chicken Stuffed Peppers
Have you tried this BBQ Pulled Chicken? Feel free to leave a star rating and I'd love to hear from you in the comments below!
Peach Rosemary BBQ Pulled Chicken (1 of 2)
Ingredients
Chicken:
- 1 whole chicken 4-5 lbs giblets removed
- Half an onion
- Salt & pepper
- ½ c Chicken broth
- optional: fresh herbs (I use rosemary, oregano and thyme)
Peach Rosemary BBQ Sauce:
- 2 tablespoon butter or ghee
- ¼ cup minced onion
- 3 cloves garlic minced
- ½ tablespoon fresh rosemary
- 1 6- ounce can tomato paste
- ¼ c liquids from crockpot or chicken broth
- 2 medium peaches roughly chopped (about 2 cups)
- 2 tablespoons Worcestershire sauce
- 2 tablespoon dijon mustard
- 1 tablespoon honey
- ½ teaspoon garlic powder
- 1 ts. smoked paprika
- 1 Tbsp. chili powder
- ¼ tsp. ground cumin
- Sea salt and pepper to taste
Quick Slaw:
- 1 ½ c thin sliced cabbage or slaw mix
- ½ c grated carrots
- 3 tablespoon ounces white wine vinegar
- 3 tablespoon canned coconut milk
- 1 tablespoon honey
- 4 tablespoon avocado or olive oil
- 1 teaspoon poppy seeds
- Salt and black pepper to taste
- Butter lettuce Romaine, or Bread/Buns for serving
Instructions
- Instructions:
- Place chopped onion inside the cavity of the bird.
- Generously salt and pepper and sprinkle chopped herbs over the chicken.
- Place chicken in crockpot and pour stock over.
- Cook on low for 6-8 hours or 4-6 on high, until easily pulled away from the bone and shreds.
- Completely shred chicken from the bone using a fork and knife (or your finger once cooled).
- Store HALF of the chicken (about 3 cups) in an airtight container in the fridge once cooled.
- Prepare sauce in a small saucepan.
- Melt butter over a med-high heat, add onions, rosemary, and garlic for 4-5 minutes.
- Chop roughly chop peach set aside ¼ c and place 1 ¾ c in food processor/blender/bullet and pulse until pureed.
- To the onion mixture, add liquids from crockpot (or stock), all peaches (chunks and puree), worcestershire, mustard, honey and seasonings. Stir together and cook on med-high for 5 minutes, then simmer on low for 15 minutes. Then pour over the remaining half of the shredded chicken until well combined.
- Stir all slaw ingredients together and use as a garnish or a side.
Notes
Nutrition
Jennifer says
This looks delicious!!
Jennifer
Effortlessly Sophisticated