Keepin' Recipes Real with Christie Vetter

This tailgate favorite or easy dinner is sure to be a crowd pleaser! You can make this healthy recipe in an instant pot (my favorite method because it cooks so quickly!), or a slow cooker.  The shredded BBQ chicken is delicious when served in your favorite roll, or equally tasty over a baked potato to make it Whole30 friendly! Fun tip: The shredded chicken is also delicious as leftovers the next day over a salad with one of our creamy ranch dressings. 
 
Prep time: 5 minutes
Cook time: 20 minutes (+10 minutes for pressure release)
Total time: 35 minutes

MAKE 4-6 SERVINGS

WHAT YOU NEED

• 6 pounds boneless, skinless chicken breast
• 1 cup chicken bone broth
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 cup Tessemae’s Diggy’s Sweet & Spicy BBQ
• 1 bag of slider rolls 
• Hors d’oeuvre toothpicks
• 1 small jar of bread and butter pickle chips

WHAT YOU DO

1. Place chicken, bone broth, salt, and pepper in an instant pot.
2. Secure the lid, close the pressure valve, and cook on high for 20 minutes, until chicken easily pulls apart. 
3. Quick release the pressure (this takes about 10 extra minutes).
4. Shred the chicken with two forks.
5. Add 1 cup of Diggy’s Sweet & Spicy BBQ. Serve in your favorite slider roll, and garnish with a pickle and toothpick on top. Enjoy! 

*Note: To make in a slow cooker, add chicken, broth, salt, and pepper, and cook on low until chicken pulls apart with a fork, around 8 hours.