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Truth – it’s so easy to make it almost makes itself. Here’s how I made it.
Easiest Gluten-free Crock-Pot Shredded BBQ Chicken Ever Recipe
- 1x 28 oz barbeque sauce (I use Sweet Baby Ray’s Original)
- 3.5 lbs chicken breast
Place chicken breast into the Crock-Pot.
Pour barbeque sauce over chicken, covering completely.
Cook on high for 4 hours.
Shred the chicken using your hand mixer. (Mine came with two dough hooks that work well, if not the regular attachment will also do the trick.) With the hand mixer on low, gently press down on the top of the chicken breasts with the mixer attachment. It should start to tear the chicken. Then push the mixer attachment into the sides of the chicken. Keep moving the mixer around until the chicken is shredded to your liking.
Serve immediately on buns or over your favorite starch. One of the ways we like it is with a little shredded cheese sprinkled on top.