Raspberry Chipotle Barbecue Pulled Chicken {Gluten Free}
Prep time
Cook time
Total time
  • ¼ cup water
  • 1 - 14 oz package boneless chicken breasts
  • 1 - 14 oz. package boneless chicken thighs
  • salt and pepper to taste
Raspberry Chipotle Barbecue Sauce
  • ½ cup raspberry preserves/jam
  • 2 tbsp chipotle Tabasco sauce
  • 1 small onion, finely chopped
  • 4 tbsp unsalted butter
  • 1 - 15 oz. can tomato sauce
  • ⅓ cup apple cider vinegar
  • 3 tbsp brown sugar
  • ½ cup water
  • 2 tbsp yellow mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  1. Add chicken thighs, chicken breasts, and water to a slow cooker.
  2. Season with salt and pepper.
  3. Cook on high for 2-3 hours until the chicken can be easily shredded.
  4. Remove chicken from slow cooker and shred.
  5. If there is a lot of excess liquid in the slow cooker, remove all but 1 cup or so.
  6. Add the pulled chicken back to the slow cooker.
  7. Pour in 2 cups of the Raspberry Chipotle Barbecue Sauce and stir to combine.
  8. Cook an additional 30 minutes.
Raspberry Chipotle Barbecue Sauce
  1. In a large skillet melt the butter on medium-low to medium heat.
  2. Add the finely chopped onion and saute until onions are soft and translucent, about 3-4 minutes.
  3. Add tomato sauce, vinegar, brown sugar, water, mustard, salt, pepper, garlic powder, raspberry jam, and chipotle Tabasco sauce.
  4. Stir to combine well.
  5. Reduce heat to low and let simmer until sauce reaches your desired thickness.
  6. I simmer mine for 10-15 minutes.
  7. This will make 3-4 cups of sauce.
To store sauce: Cool completely and place into a freezer bag. Remove as much air as possible and freeze. You can use this same method to store the pulled chicken.
Recipe by Gluten Free Jess at https://glutenfreejess.com/2016/04/27/raspberry-chipotle-barbecue-pulled-chicken-gluten-free/