Shredded slow cooked chicken bathed and cooked in a honey mustard sriracha sauce is a delicious twist on a classic BBQ sandwich!
I know how much you all love the slow cooker recipes, and I am thrilled to have a long list of new recipes to try for you! And guess what?!?! I finally have my house and slow cooker back! Wooohoooo!!! Still living out of a suitcase here in the US, but I do have a crockpot. It’s kind of like camping with just a few tools. I have learned that I might not need much else in my kitchen (although I did also purchase a brand new blender that I love), but the slow cooker is the key to successful meal planning around here.
So back to this recipe. In the first few days of camping in our house, this was the first recipe we tried and all loved. We’ve been enjoying lots of BBQ around here in Virginia, and I wanted to do a lighter variation with chicken, and create a mustard-ish sauce. The Sriracha is just an added fun ingredient that adds a kick with some tang. Soooo good, and soooooo easy. So what do you need for this recipe?
This is it:
As you can tell from the picture, I’ve been doing plenty of shopping at Trader Joe’s. The brands here aren’t that important so choose your favorites, but I will give a little shout out to this fabulous Sriracha BBQ Sauce. Any favorite BBQ sauce is fine for this recipe, but for the added kick you may want to try it. These ingredients were mixed together in a small bowl and poured over the chicken breasts. That’s it. Slow cooked for 6 hours, and the chicken easily shredded with a fork. Serve on a sandwich bun, over rice, or on top of greens for a yummy salad. The leftovers were delicious the next day! Enjoy!
Slow Cooker Honey Mustard Pulled Chicken with Sriracha
- 1/2 cup yellow mustard
- 1/4 cup apple cider vinegar
- 3 tbsp honey
- 1/3 cup BBQ Sauce Gluten-Free brand
- 3 tbsp Sriracha Sauce
- 1/2 cup chicken broth
- 1 - 1.5 lbs chicken breast
Mix together the first 6 ingredients in a small bowl.
Place chicken breasts on the bottom of a slow cooker, pour sauce over the chicken.
Cook on low for 6 hours, or until chicken is easily shredded.
Serve with a sandwich bread, in a wrap, on top of greens, or with rice.