Ingredients
Scale
- 1/2 cup chicken broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp smoked paprika
- 2 cups barbecue sauce
- 5 pounds boneless skinless chicken thighs, trimmed of excess fat
For the wraps:
- Tortillas
- Shredded cheddar
- Shredded lettuce
- Diced tomatoes
- Diced avocado
- Bacon, cooked and crumbled
- Corn, drained
- Pickled mild jalapenos
- Ranch dressing
Instructions
- Pour broth into slow cooker. Add in the salt, pepper, garlic powder, onion powder, smoked paprika and barbecue sauce. Whisk. Nestle the chicken into the slow cooker.
- Cover and cook on low for 4-6 hours.
- Shred the chicken and stir into juices in slow cooker.
- Assemble your wrap: place a tortilla on a plate and use a slotted spoon to place a portion of chicken on top of the tortilla. Now add all the toppings ending with a drizzle of ranch. Eat and enjoy!
Notes
You can also make the chicken in the Instant Pot. Pour broth into the pot. Add in the chicken and seasonings. Pressure cook for 10 minutes with a 10 minute natural pressure release. Remove lid, shred chicken and stir in the barbecue sauce.
- Category: Chicken
- Method: Slow Cooking