Slow Cooker Pulled Chicken with Veggie BBQ Sauce

Slow Cooker Pulled Chicken with Veggie BBQ Sauce

Serves 8-10

Ingredients

• 1 large onion, quartered and sliced thin
• 2 large carrots, grated
• 2 celery stalks, grated
• 1 large zucchini, grated
• 1 large apple (with skin), grated
• 4-5 cloves garlic, chopped
• 2 to 2 1/2 lbs. boneless, skinless chicken thighs

Sauce

• 1 cup barbecue sauce (homemade or bottled)
• 2T honey
• 2T spicy brown mustard
• 1T apple cider vinegar
• 1T worcestershire sauce
• salt, to taste

Instructions

1. Grease the bottom and sides of your slow cooker with some extra virgin olive oil. Line the bottom of the crockpot with the sliced onions. Top with the grated vegetables, apple and garlic.
2. Place the chicken thighs on top of the bed of veggies. Mix all the sauce ingredients together in a bowl and pour over the chicken, covering completely. 
3. Cook on low for five to seven hours. When the chicken is falling-apart tender (I do mine at about the six-hour mark), remove the chicken to a plate and shred, using two forks. Return the chicken to the crockpot for about another half hour. I also vented the lid on my slow cooker so that the sauce could cook down a bit.
4. I served it on whole wheat buns (helps absorb the juicy sauce!). I quite like putting sliced red onions and avocado on mine—I love the creamy, cool crunch!

Content and Image from fullbellysisters