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–+ servings
Low Fodmap BBQ Chicken on Texas Toast with Dill Pickle Slices

Low Fodmap BBQ Chicken on Texas Toast

Easy slow-cooker chicken tossed in BBQ sauce and served on crispy, buttery toast.
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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

Chicken
  1. Place chicken breasts and other chicken ingredients in slow cooker and cook on high for 3-4 hours or until chicken comes apart easily.
  2. Shred the chicken and toss with remaining juices and put back in the slow cooker for 15-30 minutes.
  3. Pull chicken out of slow cooker and drain of juices.
  4. Toss chicken with bbq sauce to coat evenly.
To serve
  1. Toast bread in pan with butter.
  2. If using, place pickles on paper towel on a plate to get rid of excess liquid.
  3. Right before serving place bbq chicken on toast with pickles.
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