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Mix chicken with all the ingredients: Add the chicken to the instant pot. In a small bowl mix together the rest of the ingredients and pour over the chicken. Toss everything together.
Cook: Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting on high and set the timer to 8 minutes. Use quick / manual release to release the pressure.
Shred: Transfer the chicken from the Instant Pot to a bowl. Shred the chicken with two forks then pour some of the sauce leftover in the IP, toss and let it rest for a couple minutes for the chicken to soak up the sauce.
Serve: Serve on buns with coleslaw.
Prepare the chicken: Add the chicken to the slow cooker. In a small bowl mix together oregano, salt, pepper and 1/2 cup of the water. Pour over the chicken. Cook on high for 2 1/2 hours.
Combine glaze ingredients: After 2 1/2 hours, mix the remaining ingredients with the 1/2 cup water left, in a small saucepan. Heat over medium heat until the mixture starts to thicken. It should start to thicken as soon as it comes to a boil.
Add sauce over chicken: Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
Continue cooking: Cook for an additional hour in the slow cooker on low.
Shred chicken: Remove the chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
Serve: Serve warm with remaining glaze on the side, if preferred.