I absolutely love barbecue….especially vinegar and mustard based barbecue 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.
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!
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 barbecue 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.
This recipe itself 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 Barbecue 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.
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.