BBQ Pulled Chicken for Instant Pot or Slow Cooker

Step 1

In a 6-quart Instant Pot or a slow cooker, stir together the applesauce, barbecue sauce, apple cider vinegar, and salt. (If your barbecue sauce is too thick to pour easily, stir in some water to thin it to pourable consistency.) Nestle chicken breasts into sauce.

Step 3

6-quart Instant Pot instructions: Close lid and make sure valve is set to “sealing.” Cook on the manual setting, high pressure, for 8 minutes. When cooking time ends, let the pressure release naturally for 10 minutes, then release any remaining pressure by opening the valve.

Step 5

Slow cooker instructions: Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.

Step 7

Chicken is done when cooked through (165° F) and easy to shred.

Step 9

Remove chicken to a cutting board and, while hot, shred using two forks. If using an Instant Pot, press the sauté button and let sauce simmer to thicken slightly while you shred the chicken.

Step 11

Return shredded chicken to pot and stir to coat with sauce.