Cooking doesn’t have to take a ton of time, and doesn’t always require a lot of ingredients. This BBQ chicken bowl is a simple recipe that is easily adaptable and can be served many ways, yet, is so simple even a non-chef can whip this up. All you need is a slow cooker, and it requires almost zero prep time. This BBQ chicken is tender and can be pulled apart with such ease, and either served over a bed of rice or quinoa, or, can be stuffed into lettuce boats, or in a tortilla as a taco. So many ways to serve and eat this tasty dish, you can make it again and again with a different spin each time!
What’s really nice about this recipe is that everything is naturally gluten-free as well, so nothing has to be modified, and you don’t have to search out specialty ingredients. When your gluten eating friends come over you can make this and reassure them that this delicious meal is just one example of what you can eat, to help educate them that not everything has to be modified….and then encourage them to make it for you next time it’s their turn to cook, so they have no excuses!
- 3 boneless/skinless chicken breasts
- 2 cups root beer (or Coke/Dr Pepper)
- BBQ sauce
- 1 can corn
- 1 avocado
- Cooked rice/quinoa
- Put uncooked, whole chicken breasts into slow cooker
- Pour the pop on top of chicken and cover
- Cook on low for 6-8 hours, or high for 3-4 hours
- After cook time, remove chicken from slow cooker and place in large mixing bowl
- Shred the chicken with 2 forks, pulling apart gently
- Add in BBQ sauce and corn, stir
- Serve over cooked rice or quinoa, top with diced avocado
~Makes 4-6 servings and keeps well in the fridge for up to a week.