Adirondack Chicken–easy homemade barbecue style chicken with onions and apples made in your Instant Pot or Crockpot.
Adirondack Chicken
Today’s recipe is an easy homemade pulled barbecue chicken that you’re going to love. The flavor is spot on! I found the inspiration for this recipe from a Rachael Ray recipe. I changed it up to make it into an Instant Pot/Crockpot recipe but kept the flavors the same. Skyler’s take on the chicken was “The chicken was good! It was flavorful!” The apples are a fun, sweet, crisp addition. This would make a wonderful freezer meal. It can be served in so many different ways too. Lately, we’ve been huge fans of all sorts of quesadillas…BBQ chicken quesadillas are mmm-mmmm!
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable, butter
- Onion–yellow, white
- Garlic–I love my garlic press*. I buy a big bag of peeled garlic cloves at Sams or Costco and then I freeze them and use them in all sorts of recipes.
- Chicken broth–or water and Better than Bouillon*.
- Boneless skinless chicken breasts–frozen or fresh. Or chicken thighs.
- Ketchup–I like Heinz
- Molasses–or maple syrup
- Dijon mustard
- Worcestershire sauce
- Cider vinegar
- Kosher salt
- Black pepper
- Gala apple–or honeycrisp, golden delicious
- Ground nutmeg–or freshly grated nutmeg
- Bacon crumbles–I buy in big bag at Costco and freeze. You can also fry up bacon and use that.
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the chicken breasts (I used two large frozen chicken breasts). Pour the ketchup, molasses, dijon, Worcestershire, vinegar, salt and pepper over the top of the chicken. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on LOW pressure. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Move chicken to a cutting board and shred or chop. Stir chicken into juices in the Instant Pot. Stir in the apple, nutmeg and bacon crumbles.
Serve chicken and enjoy!
Notes/Tips
- One suggestion is to serve chicken and apples hard rolls topped with cheese and pickles. You can also serve this chicken over rice, wrapped in tortillas, with baked potatoes or plain.
- This recipe can be gluten-free if you use gluten-free Worcestershire sauce. This recipe is dairy free.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months. This chicken freezes nicely (use these bags*) and makes for an easy second dinner if you double the recipe for another night. When doubling the recipe don’t double the amount of broth.
- Other recipes you can make with ketchup are Napoleon Dynamite Casserole and Instant Pot Ultimate Cheeseburger Casserole.
More Instant Pot Chicken Breast Recipes…
Hangry Boy Chicken
Ultra flavorful and creamy chicken that’s healthy, low in calories and high in protein. Make it in your Instant Pot or slow cooker.
Instant Pot Chicken Gnocchi Soup
A creamy soup with tender, moist bites of chicken, bacon crumbles, bright green leafy kale, Parmesan cheese and dumpling-like gnocchi.
Instant Pot Zippy Chicken Soup
Creamy broth with chunks of chicken, sweet corn, cubed potatoes and a dash of hot sauce for flavor.
Going Hiking Casserole
An easy Instant Pot recipe of brown rice, chicken, corn, beans, cheese and guacamole salsa. Perfect food for lasting energy before you head out on a hike!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Adirondack Chicken
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Easy homemade barbecue style chicken with onions and apples made in your Instant Pot or Crockpot.
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 3/4 pounds (28 oz) boneless skinless chicken breasts
- 1/2 cup ketchup
- 1 Tbsp molasses
- 2 Tbsp dijon mustard
- 2 Tbsp Worcestershire sauce
- 1 Tbsp cider vinegar
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 gala apple, peeled and sliced
- Pinch of ground nutmeg
- 1/3 cup bacon crumbles
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken breasts (I used two large frozen chicken breasts). Pour the ketchup, molasses, dijon, Worcestershire, vinegar, salt and pepper over the top of the chicken. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on LOW pressure. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Move chicken to a cutting board and shred or chop. Stir chicken into juices in the Instant Pot. Stir in the apple, nutmeg and bacon crumbles.
- Serve chicken and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Scrape into the slow cooker.
- Pour in the broth, ketchup, molasses, dijon, Worcestershire, vinegar, salt and pepper and stir. Add in the chicken and stir to coat.
- Cover slow cooker and cook on low for 4-6 hours.
- Move chicken to a cutting board and shred or chop. Stir chicken into juices in the slow cooker. Stir in the apple, nutmeg and bacon crumbles.
- Serve chicken and enjoy!
Notes
One suggestion is to serve chicken and apples hard rolls topped with cheese and pickles.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This was so good! We used the slow cooker and the house smelled wonderful!!
A big hit for all and will be added to the favorites’ list. Thank you for the excellent recipe!
Thank You Frankie!
I am just a beginner with instant pot cooking. Can you explain why this is cooked on low pressure? Or for that matter, when do you use low pressure instead of high?
Your Instant pot chicken to die for is my favorite recipe so far!
Judi
Hi Judi, I’ve been experimenting lately with low pressure and am liking it specifically for chicken as it seems to leave it a little more tender.
Karen, refresh my memory. Using frozen breasts just means it will take longer to get to pressure – no cook time adjustment necessary. Am I correct here?
I’m making this Adirondack chicken for dinner tonight 😁.
Made the Adirondack chicken tonight and it turned out great 😃. By the time I cooked it, the chicken was mostly defrosted. Made recipe just as written with none of my usual fiddly tweaks. Only change was using an Envy apple, not Gala, cause that’s what I had at home.
Thanks for dinner, Karen.
Thanks Jennie for the 5 stars! So glad you enjoyed it!
Glad it worked out! If the chicken is thick I increase the cooking time by 2-3 minutes. If it’s thin pieces or tenders I don’t increase the cooking time.
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