An easy chicken made in a slow cooker tossed with Fody BBQ sauce. I like to serve it on a crispy, buttery bread. Use gluten-free bread if necessary.
This recipe is super simple. Throw all chicken ingredients in a slow cooker and cook on low or high (your preference) until chicken can be shredded. I normally shred the chicken and let it cook a bit more in the slow cooker until all liquid is gone. Then I toss with the BBQ sauce.
Right before serving toast the bread on both side in a pan with butter. Top the bread with the chicken and pickles immediately before serving.
I love pickles and like an excuse to put them on anything. Dill pickles can be Fodmap safe, just pay attention to the ingredients.
I can tolerate a few bread and butter pickles but they are not safe for everyone so eat what you can tolerate.
Low Fodmap BBQ Chicken on Texas Toast
Ingredients
- 1 lb chicken breasts
- 1/4 cup tomato sauce
- 1/8 cup maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 1/2 tsp Freefod Onion Replacer
- 1 1/2 tsp chili powder
- 3/4 tsp paprika
- 1/2 tsp cumin
- 1 tbsp garlic olive oil
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp pepper
To serve
- 8 slices bread, gluten-free if necessary
- 6 tbsp butter
- Fody BBQ sauce (amount by preference)
- Dill pickle slices
Instructions
Chicken
- Place chicken breasts and other chicken ingredients in slow cooker and cook on high for 3-4 hours or until chicken comes apart easily.
- Shred the chicken and toss with remaining juices and put back in the slow cooker for 15-30 minutes.
- Pull chicken out of slow cooker and drain of juices.
- Toss chicken with bbq sauce to coat evenly.
To serve
- Toast bread in pan with butter.
- If using, place pickles on paper towel on a plate to get rid of excess liquid.
- Right before serving place bbq chicken on toast with pickles.