This easy, flavorful four-ingredient pulled chicken recipe is great for busy weeknights. Make it low and slow in the slow cooker or fast and furious in the Instant Pot, whichever suits your schedule. Serve on brioche buns with coleslaw and pickles.
1/2 cup North Coast Apple Sauce
1 1/2 cups of North Coast BBQ Sauce (recipe below)
2 tablespoons North Coast Apple Cider Vinegar
2 pounds boneless skinless chicken breasts
In an instant pot or slow cooker, stir together the apple sauce, barbecue sauce and apple cider vinegar. Nestle chicken breasts into sauce.
Instant pot instructions: Close lid and make sure valve is set to “sealing.” Cook on the manual setting, high pressure, for 15 minutes. When cooking time ends, let the pressure release naturally for 10 minutes, then release any remaining pressure by opening the valve.
Slow cooker instructions: Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
Finely shred the chicken with two forks and let the juices soak up into the meat.
Note: As long as your barbecue sauce is pourable, it will work well in the Instant Pot. If itʼs extraordinarily thick, thin it with water to a pourable consistency before proceeding.
No Sugar Added BBQ Sauce
1 15-ounce can tomato sauce
1/2 cup North Coast Organic Apple Sauce
1/4 cup North Coast Organic Apple Cider Vinegar
3 dates, pitted and soaked in water for 15 minutes
2 teaspoons Dijon mustard
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon liquid smoke
Add all of the ingredients together in a blender and blend on high for 10 -15 seconds. Pour sauce into a small pan and heat on medium low for 15 minutes.