Slow Cooker Bbq Chicken Soup Recipes

SLOW COOKER BBQ CHICKEN

Steps:

• Place chicken breasts in a 3-4 quart slow cooker and season both sides with salt and pepper.
• Pour barbecue sauce, brown sugar, Worcestershire sauce, garlic, onion powder and red pepper flakes over chicken breasts.
• Whisk together pineapple juice and corn starch. Pour over chicken and give everything a good stir to combine.
• Cover and cook on low for 3-4 hours, or on high for 2 hours.
• Remove chicken breasts from the slow cooker and shred with two forks or serve whole. You can shred them right in the sauce in the slow cooker, but I find it harder to see what I'm doing. Add the shredded chicken back into the sauce in the slow cooker and stir to coat.
• Serve.

SLOW COOKER BARBEQUE CHICKEN

Steps:

• Put chicken breast halves in a slow cooker.
• Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
• Cook on Low for 4 to 6 hours.

MELT IN YOUR MOUTH SLOW COOKER BBQ CHICKEN

Steps:

• Add the chicken to the bottom of your slow cooker. In a medium sized bowl, whisk together the ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.
• Pour the sauce on top of the chicken and cook on low for 4-6 hours or high for 3-4 until chicken is tender enough to shred. Shred the chicken and mix water with cornstarch. Add to the bbq sauce and let the sauce thicken up for about 30 more minutes.

SLOW-COOKER BBQ CHICKEN SOUP

Steps:

• In 6-quart slow cooker, add chicken breast, onion, garlic, corn and white beans.
• In large bowl, mix broth, barbecue sauce salt and pepper. Pour into slow cooker. Cover; cook on Low heat setting 6 hours.
• Remove chicken breast from slow cooker, and shred using two forks. Place back into slow cooker. Cover; cook 30 minutes.
• Serve soup topped with shredded cheese.

SLOW-COOKER LEMONY CHICKEN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
• Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.

SLOW COOKER CHICKEN SOUP

Steps:

• Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
• Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.

SLOW COOKER BBQ CHICKEN PIZZA SOUP

Steps:

• Combine chicken broth, chicken, corn, onion, barbeque sauce, garlic, salt, black pepper, and garlic salt in a slow cooker.
• Cook on Low for 5 hours. Remove chicken from slow cooker and cut into bite-size pieces; return to slow cooker and stir.
• Ladle soup into serving bowls and top each serving with mozzarella cheese and cilantro.

BBQ BACON SLOW COOKER CHICKEN

Steps:

• Arrange chicken in slow cooker.
• Stir together soup, BBQ sauce, mustard and onion powder. Pour over chicken.
• Cover and cook on LOW 4 hours. Sprinkle with parsley (optional.)
• Meanwhile, cook egg noodles according to package directions, omitting salt; drain. Serve with chicken and sauce.