Pulled Chicken with Cranberry Barbeque Sauce
- Number of Servings: 6
Ingredients
1 13.5 oz can whole berry cranberry sauce1/2 cup diced onion1/4 cup brown sugar2 tbsp Worchestershire sauce2 tbsp balsamic vinegar1/2 tsp ground black pepper1 tbsp grated fresh ginger1 tsp paprika1 tsp chili powder1 clove garlic, minced1 tbsp Dijon mustard1/2 cup ketchup1 lb boneless, skinless chicken breast
1. Blend the first 12 ingredients together to form a sauce.
2. In a slow cooker/crockpot, add the sauce and the chicken breast. Cook 8-10 hours on low or 6-8 hour on high.
3. Extract the cooked chicken from the sauce and, once cool enough to handle, shred using two forks. Meanwhile, decant the sauce from the crockpot base into a medium saucepan. Place the saucepan on the stove and bring to boil over high heat to reduce the sauce to the desired thickness. Add the shredded chicken to the thickened sauce and serve, if desired, on bread or rolls.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAKKIEREE.
2. In a slow cooker/crockpot, add the sauce and the chicken breast. Cook 8-10 hours on low or 6-8 hour on high.
3. Extract the cooked chicken from the sauce and, once cool enough to handle, shred using two forks. Meanwhile, decant the sauce from the crockpot base into a medium saucepan. Place the saucepan on the stove and bring to boil over high heat to reduce the sauce to the desired thickness. Add the shredded chicken to the thickened sauce and serve, if desired, on bread or rolls.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAKKIEREE.
Nutritional Info Amount Per Serving
- Calories: 278.2
- Total Fat: 1.1 g
- Cholesterol: 43.8 mg
- Sodium: 427.5 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 1.8 g
- Protein: 17.8 g
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