Ingredients (4)
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boneless, skinless chicken breasts 1 ½ pounds
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chicken broth 1 ½ cups
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Steps (3)
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1
In the Crock-Pot® Slow Cooker, place the chicken, broth and 1 tablespoon of the seasoning mix.
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2Cook on high for 3–4 hours or low for 6–7 hours until the chicken is tender. Shred with two forks, drain excess liquid, and place back into the slow cooker.
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3Stir the remaining seasoning mix with the barbecue sauce and pour back over the chicken. Stir well and cook for another 45 minutes. Serve warm on sandwiches, in tortillas or over rice or salad.
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1Place the chicken, broth and 1 tablespoon of the seasoning mix into the inner pot of your multi-cooker and stir together.
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2Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
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3Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” Remove the lid and shred the chicken with two forks.
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4Drain excess liquid, and place checken back into the pot. Stir the remaining seasoning mix with the barbecue sauce and pour back over the chicken.
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5Switch the multi-cooker to sauté and cook, stirring, until warmed through. Serve warm on sandwiches, in tortillas or over rice or salad.
* Always follow manufacturer’s instructions.
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