Crockpot Rootbeer Pulled Chicken
1/2 cup Root Beer
1/2 cup Ketchup
1/4 cup Apple Cider Vinegar
2 tablespoons Prepared Yellow Mustard
1 tablespoon Brown Sugar
2 teaspoons Worcestershire Sauce
1 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Ground Ginger
2 pounds Boneless Skinless Chicken Breasts cut into 2 – 3 inch cubes
In a medium mixing bowl mix together all of the ingredients except for the chicken until well combined to create the sauce
Add the cut up chicken to a gallon zippered storage bag
Pour the sauce over the chicken in the storage bag and gently massage the chicken into the sauce & zip the bag closed
Allow the chicken to marinate overnight in the refrigerator
Pour the ingredients into a 6 – 7 quart slow cooker
Cover and cook on LOW for 4 to 6 hours
Serve on buns or rolls (gluten-free if you are on a GF diet) as sandwiches
You can click on the link to the recipe for how to freeze/cook this
This is so quick and easy to get ready for the fridge, and tastes really good. The only things I did different was that I used Costco Rotisserie Chicken Breast Meat instead of chicken breasts which made it much easier than cutting the chicken into cubes. I also used my 8 qt. slow cooker instead of a 6 – 7 qt.
I also didn’t serve on buns, I ate a scoop of it on a plate and ate it with a baked potato.
It was very good but since the flavor wasn’t quite as bold as I like, when I make it again I’ll double the sauce ingredients. The recipe says it makes 6 servings but for us it was a lot more than that. The two of us ate it twice and there was still enough for another two meals. The next time I’ll put half in a separate baggie and put it in the freezer to make later, and I plan on using the Slow Cooker program on my Instant Pot.