Looking for a fast, delish dinner celebrating the best berries you'll eat all year? This Spicy Strawberry BBQ Shredded Chicken is a unique way to showcase the versatility of strawberries - and can be ready in less than 30 minutes!
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Spicy Strawberry BBQ Shredded Chicken

Looking for a fast, delish dinner celebrating the best berries you'll eat all year? This Spicy Strawberry BBQ Shredded Chicken is a unique way to showcase the versatility of strawberries - and can be ready in less than 30 minutes!
Course Main Course
Cuisine American
Keyword strawberry bbq shredded chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 531kcal
Author Erica

Ingredients

  • 3 pounds boneless chicken breasts
  • 2 cups chicken stock
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste

Spicy Strawberry BBQ Sauce

  • 1 pound fresh strawberries halved
  • 3/4 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 Tablespoons soy sauce
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons strawberry preserves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper or more if desired
  • 1/2 teaspoon onion powder
  • 3-4 drops Liquid Smoke optional

Instructions

  • Season chicken breasts as desired (I used salt, pepper, and garlic powder) and place them in pressure cooker or slow cooker with chicken stock. Cook according to appliance directions (they took 20 minutes in my pressure cooker.) When chicken is cooked, remove from stock and place in a large bowl. Use 2 forks to shred chicken. Set aside.
  • Preheat oven to 425 degrees F. Line a baking sheet with a large sheet of aluminum foil and fold the sides up to form short walls to hold in the juices. Place the strawberries in a single layer and roast for 15-20 minutes.
  • While berries are roasting, combine remaining ingredients in a medium sauce pot set over medium-high heat, stirring well to combine. Bring mixture to a boil, then reduce to a simmer.
  • When strawberries are out of the oven, stir them in to the sauce pot. Simmer for 20-25 minutes, stirring occasionally to prevent sticking, until sauce is thick and coats the back of a spoon.
  • Remove sauce from heat and allow to cool for 10 minutes, then use a blender or immersion blender to puree to a smooth consistency.
  • Mix half of BBQ sauce in with shredded chicken and serve on buns, leaving remaining BBQ sauce on the side for drizzlin'. Enjoy!

Nutrition

Calories: 531kcal | Carbohydrates: 30g | Protein: 51g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 148mg | Sodium: 1045mg | Fiber: 2g | Sugar: 21g