Gluten Free BBQ Shredded Chicken
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This recipe for Gluten Free BBQ Shredded Chicken is made with tender chicken breasts that are slow cooked to perfection and smothered in a barbecue sauce, teriyaki sauce and lemon juice mixture.
Serve this flavorful shredded chicken piled on gluten-free buns or bread and top with coleslaw. This is also delicious in tacos, on top of baked potatoes or even on pizza!
Make this on the weekend and enjoy it for a quick meal on busy weeknights. It’s simple to reheat and perfect for meal prep!
If you are looking for more chicken recipes, try my: Cashew Chicken Stir Fry, Buffalo Chicken Stuffed Sweet Potatoes or Gluten Free Orzo and Chicken Soup with Lemon.
Why You’ll Love This Recipe?
It is healthy. This recipe provides a flavorful and safe option for those who eat a gluten free diet or have dietary restrictions.
It is versatile. There are so many different ways you can serve this shredded chicken. From sandwiches and tacos to salads and bowls, the tender, flavorful chicken adds a smoky, BBQ twist to any meal.
It is simple to prepare. Making BBQ shredded chicken in the slow cooker is incredibly convenient. With just a few ingredients and minimal effort, you can let the slow cooker work its magic while you attend to other tasks.
Ingredients
Here are notes about the ingredients needed to make this chicken recipe. All of these ingredients can be found at your local grocery store or an online retailer.
Chicken: Use six boneless skinless chicken breasts.
Worcestershire sauce
BBQ sauce
Teriyaki sauce
Lemon juice
Garlic
Step-By-Step Instructions
Here is how to make this easy recipe.
Step 1: Spray the slow cooker with cooking spray and then place chicken breasts in the bottom.
Step 2: In a medium bowl, combine the worcestershire sauce, BBQ sauce, teriyaki sauce, lemon juice, and garlic. Mix well until fully combined.
Step 3: Pour sauce mixture over the chicken and cook for 6 hours on low heat.
Step 4: Remove the cooked chicken and shred with two forks or by using your stand mixer with the paddle attachment. Once the chicken is shredded to your liking, add it back to the slow cooker and add more BBQ sauce, if desired.
Step 5: Keep warm until ready to serve. Serve with additional BBQ sauce.
Expert Tips
Serve with extra barbecue sauce for those who prefer an extra saucy kick.
Check to make sure your BBQ sauce and teriyaki sauce are both gluten free to ensure you are making a truly gluten free meal.
Variations
You can experiment with different flavors and add-ins. Try adding a splash of hot sauce, chili powder or cayenne pepper for a bit of heat or smoked paprika for a little extra smokiness.
Use boneless chicken thighs in place of the chicken breasts. The flavor and texture will vary, but will be equally delicious!
Serving Suggestions
Serve this slow cooker BBQ chicken piled on sandwiches or baked potatoes, in tacos or wraps, on top of BBQ bowls, on top of a salad, on pizza, or sprinkled over nachos. The possibilities are endless!
Frequently Asked Questions
Are barbecue, teriyaki and worcestershire sauces always gluten free?
No. These sauces all vary in their gluten-free status so it is important to check the labels or verify the ingredients.
Can I make the BBQ shredded chicken in an Instant Pot or pressure cooker instead of a slow cooker?
Yes. Use the sauté function to brown the chicken on both sides, then add the BBQ sauce mixture, cover, and pressure cook for 10-12 minutes. Allow for natural pressure release and then shred chicken.
How long can I store the leftover BBQ shredded chicken, and how should I properly store it?
Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat in the microwave or on the stove over medium heat.
More Easy Recipes
Salmon Bowls with Mango Salsa: These salmon bowls with mango salsa are a colorful and delicious mix of tender pieces of salmon, a sweet fresh mango salsa and crunchy cucumber and carrots. All of these delicious ingredients are piled on top of warm rice, making this a filling and healthy dinner or lunch option
Easy Gluten Free Pasta Fagioli Soup: This Easy Gluten Free Pasta Fagioli Soup is perfect on a cold or snowy day when comfort food is so needed! A quick recipe with simple ingredients that checks all the boxes for nutrition and flavor.
Gluten Free Pumpkin Muffins with Dairy Free Icing: These gluten free pumpkin muffins smell incredible and are made with oat flour, which is a great source of fiber. Try making some homemade oat flour of your own by tossing some sprouted gluten free oats in the blender and turning them on high until grounded into a fine flour.
If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.
Many Hugs,
Cathleen
Gluten Free Shredded BBQ Chicken
Ingredients
- 6 boneless, skinless chicken breasts
- 1 Tablespoon Worcestershire sauce (gluten free)
- 1 cup BBQ Sauce of choice
- ½ cup teriyaki sauce
- ¼ cup lemon juice
- 1 clove minced garlic
Instructions
- Spray the slow cooker with cooking spray and place chicken breasts inside.
- In a bowl, combine Worcestershire sauce, BBQ sauce, teriyaki sauce, lemon juice and minced garlic. Mix until well combined.
- Pour the mixture over the chicken breasts and cook on low for 6 hours. After 6 hours, shred your chicken, (I like to do this with my stand mixer, using the paddle attachment.)
- When chicken is shredded to your liking, add it back to the slow cooker with extra BBQ sauce on top. Keep the temperature on warm until ready to serve.
- Make sure to have extra BBQ sauce on hand for serving.
Nutrition Facts
Calories
118.66Fat
1.62 gSat. Fat
0.33 gCarbs
12.29 gFiber
0.24 gNet carbs
12.06 gSugar
9.87 gProtein
12.94 gSodium
789.13 mgCholesterol
36.16 mgNutritional Info is generated automatically and may not be 100% accurate.