Pulled BBQ Chicken in Crock-Pot

3 cloves smashed garlic
1 medium onion chopped
1/4 cup red wine vinegar
1 tsp garlic powder
1 tsp smoke paprika
1 tsp brown sugar substitute
1/2 tsp black pepper
1 tsp salt
15 oz can tomato sauce
6 chicken thighs
1 tablespoon olive oil

Coat Crock-Pot with olive oil.
Place chicken thighs in Crock-Pot.
Add in all the seasonings and coat the chicken the best you can.
Add in the onions and garlic.
In a separate bowl mix together the brown sugar substitute, red wine vinegar, and tomato sauce.
Pour that over chicken.
Place lid on Crock-Pot.
Cook on low 5 – 7 hours or on high 3 – 4 hours.
Once it has cooked, remove chicken thighs and use two forks to pull the chicken from the bone. Remove the bones. Shred the chicken and place back in the Crock-pot.
Mix well and serve. Enjoy on sandwiches, salads, wraps, or pizza.

Main Dishes, Recipes

Crock-Pot Lemon Garden Herb Chicken

2 split chicken breasts (or whatever chicken you prefer)
1 tablespoon olive oil
Fresh Basil and Oregano (Rinsed)
Salt & Pepper
1 tablespoon minced garlic
1 lemon (Rinsed)
1 cup chicken stock (or broth)

Put olive oil in bottom of the Crock-Pot. Take a basting brush and brush is all around the pot.
Place chicken in pot and salt & pepper each side.
Spread 1 tablespoon of minced garlic over chicken pieces.
Add fresh basil and oregano leaves to top of chicken.
Slice lemon and add to top of chicken.
Add 1 cup or 1 inch of chicken stock to the bottom of the pot.
Cover with lid and cook on low for 2 1/2 – 3 hours or until meat thermometer reads 165F.
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Honey Garlic Crock-Pot Chicken


4 chicken breasts
1/2 cup water
2 cloves garlic – sliced
2 teaspoons paprika
2 teaspoons basil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons honey


This is super easy to make. All you do is place your chicken breasts in a crock-pot.
Add the water.
Then add the garlic on top of chicken.
Sprinkle all the seasonings on the chicken.
Drizzle honey over chicken.
Put lid on and cook on high 4 hours or low 8 hours.

The chicken will fall apart. I take a fork and shred the chicken. I use it on salads, in wraps, or on sandwiches. It can stay refrigerated for 3 days and then it can be frozen. It is always great to have some on hand for a quick healthy meal. Or you can serve as whole chicken breasts with side items if you don’t like it shredded.