Slow Cooker Apricot Barbecue Pulled Chicken Sliders
Summary
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- Prep time
- 10 min
-
- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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2 cloud bread rounds and 1/2 cup chicken mixture
Ingredients
Ingredients
-
boneless, skinless chicken breasts
- 1 lbs
- 454 g
-
-
barbecue sauce
- 1/4 cup
- 1/4 cup
-
-
apricot preserves (sugar-free)
- 1/2 cup
- 1/2 cup
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
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Cloudbread (original rounds, defrosted)
- 8
- 8
-
-
mozzarella cheese (reduced-fat or reduced-fat Monterey Jack, shredded)
- 1/2 cup
- 1/2 cup
-
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roasted red peppers (sliced)
- 1/2 cup
- 1/2 cup
-
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fresh basil (julienned)
- 1/4 cup
- 1/4 cup
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-
-
Grilled Pepper Steak Tostada
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Directions
Directions
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Place chicken in the bowl of a slow cooker.
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In a small bowl, whisk together the barbecue sauce, apricot preserves, salt, and pepper. Pour sauce into the slow cooker and stir to coat the chicken. Cook on high for 4 hours, until the chicken is soft and cooked through.
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Once the chicken is finished, remove from the slow cooker and shred. Return to the sauce and stir to combine. To serve, divide chicken between cloud bread rounds. Top with shredded cheese, peppers, and basil.