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I absolutely love barbeque….especially vinegar and mustard-based barbeque that is so popular here in South Carolina. So one of the things that I wanted to do was to create a great slow cooker recipe that combines a good Carolina Gold mustard/vinegar sauce with some chicken. It made a delightful barbeque chicken recipe that I have made many more times since!
And although you could use whole chicken breast and leave them whole, I prefer to create a pulled chicken recipe that can be served over rice or as a sandwich. You can actually use pork for this recipe and it will work well. I used boneless chicken thigh and it was incredibly tender and tasty!
Add some extra sweetness!
I usually add a little extra honey than what’s called for. But I tend to like a little extra sweet to balance out the sour in the vinegar and the tang of the mustard. So you do have the option of doing that as well! I also often add just a little tomato sauce to my barbeque as well. It doesn’t make it a true Carolina mustard-based recipe, but I LOVE the combo! I didn’t add it to the recipe below but feel free to add 1/4 cup if you feel so led.
Because this recipe cooks in the slow cooker, it makes dinner super simple! I always say that cooking real food should never require you to spend hours and hours in the kitchen. And this recipe allows you to thrown in the ingredients and let it cook all day. It makes your house smell pretty yummy too!
I will be trying this recipe soon with my Instant Pot to see how it turns out!
This barbeque chicken is grain-free, but if you want to make it a grain-free meal, then serve this in a lettuce wrap or over cauliflower rice! Yum!
Carolina Gold Barbeque Chicken
- 1 1/2 pounds boneless skinless chicken thighs (free range preferred)
- 1/2 cup yellow mustard
- 1/2 cup raw apple cider vinegar
- 1/4 cup honey can use a little more for a sweeter BBQ
- 1 tbsp unsalted butter
- 1 tsp unrefined sea salt
- 1 1/2 tbsp organic soy sauce or coconut aminos
- 1/2 tsp black pepper
- Spray crock of the slow cooker with olive oil.
- Add chicken.
- Put butter on top of chicken.
- In a small mixing bowl combine the remaining ingredients.
- Pour over chicken.
- Cook on high for 4-5 hours or low for 7-8.
- Take two forks and shred the chicken before serving
- This recipe calls for chicken, but it would work just as well with pork.