Gf Pulled Chicken Recipe
Pulled and mixed with our own recipe barbecue sauce.
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Ingredients
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Pulled Chicken
GF Barbecue Sauce
To Serve (optional)
Method
Pulled Chicken
Prep and Season
Pat chicken thighs dry with paper towels. In a small bowl, combine sea salt, black pepper, smoked paprika and garlic powder. Rub olive oil over the chicken, then evenly coat with the spice mixture.
Cook
Place the seasoned chicken thighs in a slow cooker or Instant Pot. Pour chicken broth around (not over) the thighs to keep spices in place. For slow cooker: cook on LOW for 4–5 hours or HIGH for 2–3 hours until internal temperature reaches 165°F and meat pulls apart easily. For Instant Pot: seal and cook on HIGH pressure for 12 minutes, then natural release for 10 minutes before quick-releasing remaining pressure.
Shred
Remove chicken to a large bowl. Use two forks or meat claws to shred the meat into bite-sized pieces. Reserve 1/4 cup of the cooking liquid to add back later if needed for moisture.
GF Barbecue Sauce
Sauté Aromatics
In a small saucepan over medium heat, add the minced garlic and 1 tbs olive oil (or butter). Sauté for 30–45 seconds until fragrant but not browned.
Combine Sauce Ingredients
Add tomato paste, apple cider vinegar, maple syrup, gluten-free tamari (or coconut aminos), water, Dijon mustard, onion powder, smoked paprika, ground cumin, red pepper flakes, sea salt and black pepper to the pan. Whisk until smooth.
Simmer
Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 8–10 minutes, stirring occasionally, until slightly thickened. If too thick, stir in up to 2 tbs apple juice or water to reach desired consistency. Taste and adjust seasoning.
Combine & Serve
Stir 1/2 to 3/4 cup of the warm GF barbecue sauce into the shredded chicken until evenly coated. If mixture seems dry, add reserved cooking liquid 1 tbs at a time or more sauce. Taste and adjust salt or sweetness by adding more tamari or maple syrup in small increments.
Keep remaining sauce on the side for serving. Warm everything together for 5 minutes in a covered pan over low heat to meld flavors if desired.
Serve the pulled chicken on gluten-free buns or wrapped in lettuce leaves. Top with pickled red onion, fresh cilantro, and a squeeze of lime. Refrigerate leftovers in an airtight container for up to 4 days.