SMOKY BBQ PULLED CHICKEN SEASONING MIX

OVEN

1. Empty contents of the pouch into a bowl. Whisk in ¾ cup (180 mL) of ketchup, ½ cup (125 mL) of golden-brown sugar, and ½ cup (125 mL) of water until well combined. In an ovensafe dish, place 1 kg of trimmed chicken thighs or breasts and pour the sauce over the chicken.
2. Bake at 375°F (190°C) uncovered for 1 hour, or until the sauce has thickened. Stir the chicken halfway through cooking.
3. Once out of the oven, remove the chicken from the dish and shred it with two forks on a plate. Return the shredded chicken to the sauce, stir to coat evenly and serve.

SLOW COOKER

1. In the bottom of a slow cooker, pour in the contents of the pouch, ¾ cup (180 mL) of ketchup, ½ cup (125 mL) of golden-brown sugar and ½ cup (125 mL) of water and mix well.
2. Place 1 kg of trimmed chicken thighs or breasts into the slow cooker. Cover and cook on HI for 2 hours or on LOW for 4 hours.
3. Remove the chicken from the slow cooker and shred it with two forks on a plate. Return the shredded chicken to the sauce, stir to coat evenly and serve.

Salt, Vinegar powder (maltodextrin, vinegar, modified corn starch), Spices, Sugar, Modified corn starch, Onion powder, Garlic powder, Malic acid, Natural smoke flavours, Canola oil, Herbs, Caramel, Garlic extract.