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BBQ Pulled Chicken Crockpot Recipe

A hearty vegan crockpot dish featuring shredded plant-based chicken simmered in rich BBQ sauce for cozy, crowd-pleasing comfort.

Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken breasts or chunks: 400 g
  • BBQ sauce vegan: 1 cup (240 ml)
  • Tomato ketchup: 2 tablespoons
  • Soy sauce: 1 tablespoon
  • Apple cider vinegar: 1 tablespoon
  • Smoked paprika: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Olive oil: 1 tablespoon
  • Water: ¼ cup 60 ml
  • Spring onions chopped: 2 tablespoons

Method
 

  1. Place plant-based chicken evenly into the crockpot.
  2. Whisk BBQ sauce, ketchup, soy sauce, vinegar, olive oil, water, and spices in a bowl.
  3. Pour sauce over chicken and coat evenly.
  4. Cover and cook on low for 3 hours until tender.
  5. Shred chicken directly in the crockpot using forks.
  6. Stir well to soak strands with sauce.
  7. Cook uncovered for 10 minutes to thicken.
  8. Garnish with spring onions and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 380 kcal
  • Total Fat: 8 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Protein: 30 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 40%
  • Niacin: 30%
  • Iron: 22%
  • Phosphorus: 26%
  • Zinc: 18%

Additional Notes / Tips

  • Serve in sandwiches, bowls, or tacos confidently.
  • Add coleslaw for crunch contrast.
  • Leftovers taste better, like well-earned calm.