Chicken Pad Thai Recipe

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Crock Pot BBQ Pulled Chicken Slow Cooker

Crock Pot Bbq Pulled Chicken Slow Cooker


  • 6 Boneless, Skinless Chicken Thighs 1/3 Cup salted Butter
  • 1/4 Cup Erythritol
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Cup Chicken Stock
  • 1/4 Cup Organic Tomato Paste
  • 2 tbsp Yellow Mustard
  • 2 tbsp Spicy Brown Mustard
  • 1 tbsp Liquid Smoke
  • 1 tbsp Soy Sauce
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Red Boat Fish Sauce


  1. In a bowl, add together all ingredients except for butter and chicken thighs
  2. Put frozen (or fresh) chicken thighs in crock pot and pour sauce over them
  3. If you AREN’T going to be home, turn your crock pot to low, add butter and leave for 7-10 hours
  4. If you ARE going to be home, turn your crock pot to low for 2 hours and add butter
  5. Then turn to high, and cook for an additional 3 hours
  6. Once your chicken has cooked down, shred the chicken with 2 forks
  7. Add sauce and mix well
  8. Turn crock pot to high and cook for additional 45 minutes

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