BBQ Pulled Chicken with Roasted Veggies

This BBQ Pulled Chicken with Roasted Veggies features tender, shredded chicken in smoky BBQ sauce paired with caramelized vegetables. Perfect for a hearty meal, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a nutritious, hearty dinner option that transforms tender, shredded chicken in smoky BBQ sauce paired with caramelized vegetables into a flavorful delight, perfect for a satisfying meal. Easy to prepare with balanced cooking, it’s packed with protein, vitamins, and taste. Versatile—serve with rice or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sear the Chicken: Enhances flavor and texture.
• Use Fresh Veggies: Adds better taste and nutrition.
• Cook on Low: Ensures juicy chicken tenderness.
• Stir Occasionally: Ensures even sauce distribution.
• Check Doneness: Chicken should reach 165°F internally.
• Roast Veggies Separately: Boosts caramelization.
• Serve Warm: Maximizes the smoky appeal.
• Thicken Sauce if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak BBQ sauce to preference.

Yield: 8 servings

BBQ Pulled Chicken with Roasted Veggies

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Tender BBQ pulled chicken with roasted veggies, hearty meal.

Prep Time 15 minutes

Cook Time 8 hours 30 minutes

Additional Time 10 minutes

Total Time 8 hours 55 minutes

Ingredients

• ½ cup low-sodium chicken broth
• 1 cup low-sugar BBQ sauce
• 1 tsp salt
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 2 large carrots
• 2 lbs boneless, skinless chicken breasts
• 2 medium zucchini
• 2 tbsp chopped parsley
• 2 tbsp olive oil

Instructions

1. Prep the Chicken: Season chicken breasts with salt and smoked paprika.
2. Sear the Chicken: Heat a skillet over medium-high heat and sear chicken for 2-3 minutes per side until browned. Transfer to slow cooker.
3. Add Liquid: Pour chicken broth and BBQ sauce over the chicken in the slow cooker.
4. Combine Ingredients: Add minced garlic and stir to mix evenly.
5. Set the Slow Cooker: Cover and cook on low for 6-8 hours until chicken reaches 165°F internally.
6. Prep the Veggies: Toss chopped carrots and sliced zucchini with olive oil and a pinch of salt.
7. Roast the Veggies: Preheat oven to 400°F and roast veggies on a baking sheet for 30 minutes until caramelized.
8. Shred the Chicken: Remove chicken, shred with two forks, and return to the slow cooker. Stir to coat with sauce.
9. Rest the Dish: Let the chicken mixture sit for 10 minutes with the lid off to thicken slightly.
10. Serve and Enjoy: Plate the pulled chicken with roasted veggies, sprinkle with parsley, and serve warm, savoring this hearty delight!

Notes

• Sear chicken first for flavor; use fresh veggies for taste.
• Stir occasionally for even cooking; roast veggies separately for texture.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 337Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 96mgSodium 432mgCarbohydrates 30gFiber 1gSugar 28gProtein 36g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Breasts (2 lbs): Boneless, skinless, for tenderness.
• BBQ Sauce (1 cup): Low-sugar, for smokiness.
• Chicken Broth (½ cup): Low-sodium, for moisture.
• Carrots (2 large): Peeled and chopped, for sweetness.
• Zucchini (2 medium): Sliced, for texture.
• Garlic (2 cloves): Minced, for depth.
• Olive Oil (2 tbsp): For roasting veggies.
• Smoked Paprika (1 tsp): For extra smokiness.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Chicken Swap: Use thighs or pork shoulder.
• Sauce Swap: Replace BBQ with teriyaki sauce.
• Broth Swap: Use vegetable broth or water.
• Veggie Swap: Replace carrots with bell peppers.
• Zucchini Swap: Use eggplant or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Oil Swap: Use avocado oil or omit.
• Low-Sodium: Reduce or skip salt based on sauce.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, BBQ Pork Carnitas in the Crock Pot