About the Recipe
Nothing screams "southern hospitality" louder than a cold class of freshly cracked Cheerwine with friends and family. Enjoy this tangy, sweet, and smoky BBQ chicken with that unique Cheerwine flavor on a roll, in your favorite mac and cheese, or all on its own!
Ingredients
4-6 boneless, skinless chicken breasts (or thighs)
12 oz or 1 can Cheerwine soda
1 cup sugar-free ketchup
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Optional: 3 tbsp hot sauce or 1 tbsp chipotle powder for heat (I used Texas Pete)
Salt, to taste
Instructions
Step 1:
Prepare the sauce in a medium bowl by mixing the Cheerwine soda, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, brown sugar, minced garlic, onion powder, smoked paprika, black pepper, and hot sauce (if you choose the spicy route). Stir well until the sugar is dissolved and the ingredients are combined.
Step 2:
Place the chicken in the slow cooker. Laying the chicken breasts or thighs at the bottom of your cooker.
Step 3:
Pour the sauce over the chicken. Make sure the chicken is fully coated in the Cheerwine BBQ sauce.
Step 4:
Cook on low for 6-7 hoursĀ or on high for 3-4 hours, until the chicken is tender and can be easily shredded with a fork.
Step 5:
Once the chicken is fully cooked, fully shred by using two forks. You can shred the chicken directly in the slow cooker. Stir to ensure the shredded chicken is fully coated with the sauce.
Step 6:
Once cooking is complete, serve the Cheerwine BBQ chicken on sandwich buns, over a hearty bowl of mac and cheese, or alongside some coleslaw and cornbread.
Optional: If you'd like a thicker sauce, remove the chicken and transfer the sauce to a saucepan. Simmer over medium heat until reduced to your desired consistency, then pour it back over the chicken or place it in a dish on the side of your sandwich for dipping.