Tahini BBQ Pulled Chicken
Rated 5.0 stars by 2 users
Category
Gluten Free, Nut Free, Dinner, Sauces/Dips/Dressings, Appetizers, CrockPot
Servings
4-6
Prep Time
15 minutes
Cook Time
2 hours 5 minutes
Ingredients
1 ½ lbs boneless, skinless chicken thighs or chicken breast (or a mix of both)
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp garlic powder
2 Tbsp date syrup or maple syrup
2-3 cups chicken broth
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt
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1/2 cup Soom Premium or Organic Tahini
1/4 cup date syrup or maple syrup
2 Tbsp apple cider vinegar
1 Tbsp liquid smoke
1/2 cup cold water
For the Chicken*
Smoky Tahini BBQ Sauce
Directions
1. Place the chicken thighs in the slow cooker with salt, pepper, garlic powder, date syrup, and chicken broth. Add enough broth so the chicken is covered. Cook on high for 2.5 hours or low for 4.5 hours. Alternatively, you can cook the chicken in an instant pot and pressure cook for 20 minutes on the poultry setting.
2. While the chicken cooks, prepare the sauce by processing all sauce ingredients in a high powered blender until smooth. Set aside.
3. Once the chicken is cooked, shred and toss with 1-2 cups of Tahini BBQ Sauce. Serve immediately in tacos, sandwiches, nachos, or with a side of veggies. Extra Tahini BBQ Sauce is highly recommended!
Recipe Note
*Chicken Tip: To save time, use a pre-made rotisserie chicken. Shred the pre-cooked chicken and toss with tahini bbq sauce, then heat in a skillet over medium heat (about 5 minutes).
Vegan Option: Replace chicken with seitan or plant-based chicken like Tofurky Chick’N.
Leftover BBQ Sauce: Leftover sauce stays fresh in the fridge for up to 3 days. It will thicken as it cools so whisk with a few tablespoons of water to thin out when ready to use.
Recipe & Photography: Selena Sharpless
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