Slow Cooker Tequila Barbecue Pulled Chicken Recipe
Yes, you heard me, my friend. TEQUILA!! Who says tequila is just for making bad decisions {wink}. This Slow Cooker Tequila Barbecue Chicken is out of this world! It’s tender, sweet, and tangy. Plus, It’s super easy to make and very versatile for serving. I cooked the chicken in my slow cooker. It is just so easy! Let’s face it… Who doesn’t love just to dump everything into a pot, and forget about it for a while? Seriously, this chicken is one of my go-to dishes for parties because it can be made ahead of time and kept warm for a couple of hours until you’re ready to serve it. When the chicken was ready, I decided to make some nachos. There’s just something about a large sheet pan full of loaded nachos that makes me so happy. I do not know why I don’t make them more often.
Ingredients You’ll Need
For the chicken:
Boneless skinless chicken breasts Barbecue sauce – homemade or store-bought Brown sugar Tequila Zesty Italian dressing Hot sauce (optional)
For the nachos:
Tortilla chips Corn Green onion Shredded Monterey jack & cheddar cheese blend Fresh salsa – homemade or store-bought Cilantro
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Prepare the Chicken
Place chicken breasts in your slow cooker. Mix barbecue sauce, brown sugar, tequila, Italian dressing, and hot sauce in a mixing bowl. Stir until well combined. Pour the sauce over the chicken. Cover and cook 5 hours on LOW or 3 hours on HIGH. Remove chicken from the slow cooker. Shred chicken using 2 forks. Return chicken to slow cooker; mix to coat the chicken with the sauce. Cover and keep warm.
HOW TO SERVE TEQUILA BARBECUE CHICKEN
The chicken is plenty flavorful on its own! But you can use it to make sandwiches, pizza, stuffed peppers, tacos, taquitos, arepas, and of course, on nachos.
Storing & Freezing Instructions
STORE:
Store refrigerated in an airtight container for up to 3 days.
FREEZE
Let it cool completely. Add chicken to a freezer plastic bag or container. Press the bag flat, and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months.
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted February 2016, post content edited to add more helpful information, no change to the recipe in July 2021.
