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There’s something irresistibly comforting about a warm, hearty meal that feels like a warm hug. Growing up, my family often gathered around the kitchen table, sharing stories and laughter over a big pot of something delicious. One of our go-to favorites was BBQ pulled chicken, always slow-cooked to perfection, filling the house with a mouthwatering aroma that drew everyone in. Today, I’m excited to share a recipe that captures that nostalgic feeling: Finger-Lickin' Slow Cooker BBQ Pulled Chicken Bowls.

Slow Cooker BBQ Pulled Chicken Bowls

Experience the ultimate comfort food with Finger-Lickin' Slow Cooker BBQ Pulled Chicken Bowls. This delightful recipe combines tender, shredded chicken cooked in a rich BBQ sauce, served over a nourishing base of brown rice or quinoa. Packed with fresh ingredients like corn, black beans, avocado, and topped with zesty lime and cilantro, these bowls are perfect for any occasion. Easy to make and totally customizable, they promise to bring warmth and flavor to your table. Enjoy a meal that feels like home!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 cup barbecue sauce (your favorite brand)

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

1 teaspoon Worcestershire sauce

1 cup corn (fresh or frozen)

1 cup black beans, drained and thoroughly rinsed

1 cup cooked brown rice or quinoa (for a gluten-free option)

1 cup shredded cheddar cheese (optional but recommended)

1 ripe avocado, sliced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Start by placing the boneless, skinless chicken breasts evenly at the bottom of your slow cooker to ensure even cooking.

    Mix the Sauce: In a medium mixing bowl, combine the BBQ sauce, chicken broth, garlic powder, onion powder, smoked paprika, black pepper, salt, and Worcestershire sauce. Whisk them together until well blended, and then pour this flavorful mixture over the chicken breasts, ensuring each piece is well coated.

      Cook: Secure the lid on the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F (75°C) and become tender enough to shred easily.

        Shred the Chicken: Once fully cooked, carefully lift the chicken from the slow cooker using tongs and place it on a large plate. While it's still warm, use two forks to shred the chicken into bite-sized pieces, allowing it to soak up the juices.

          Combine with Sauce: Return the shredded chicken back into the slow cooker. Stir it into the remaining BBQ sauce, ensuring the chicken is well coated and flavorful.

            Prepare the Grain Base: While the chicken is finishing up in the slow cooker, cook your brown rice or quinoa according to the package directions. This will provide a hearty base for your bowls.

              Assemble the Bowls: In individual serving bowls, start with a generous scoop of brown rice or quinoa as your base. Pile on a hearty portion of the pulled BBQ chicken next, then add a layer of corn, followed by the black beans. If using, sprinkle with shredded cheddar cheese for an extra creamy touch.

                Garnish and Serve: Top each bowl with slices of fresh avocado and a sprinkle of chopped cilantro. Serve with lime wedges on the side to add a zesty kick to your dish.

                  Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | Serves 4-6

                    - Presentation Tips: For a vibrant presentation, try serving the bowls on colorful plates and consider adding a sprig of cilantro or a lime wheel on top of the avocado for a pop of color.