Imagine a plate showcasing a mound of tender, saucy pulled chicken tinted with the bluish-purple hue of the blueberry BBQ sauce. It's served on warm corn tortillas, cosily nestled amidst rainbow slaw, garnished with a sprinkle of cilantro and a side of extra blueberry BBQ sauce. A slice of lime and a handful of fresh blueberries are the flourish on top.

Slow Cooker Blueberry BBQ Pulled Chicken

Name: Slow Cooker Blueberry BBQ Pulled Chicken
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 cup blueberries; 1.5 lbs boneless skinless chicken breasts; 1 4 oz can diced green chilies; 12 corn tortillas; 1 medium red onion finely chopped; 2 cloves garlic minced; 2 tbsp apple cider vinegar; 1/4 cup dark brown sugar; 1 tbsp smoke paprika; 1 tbsp chili powder; 1 tsp cumin; 1 tsp salt; 1 tsp black pepper; 2 cups rainbow slaw; for garnish cilantro; 1 lime cut into wedges

A hearty Tex-Mex twist on classic pulled chicken.

Category Main Course

Prep 30 minutes

Cook 300 minutes

Style Tex-Mex

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily recipe · June 18, 2025

A little about this dish

Taking cues from traditional Tex-Mex cuisine, this slow cooker delight infuses the unexpected freshness of blueberries into a savory dish. The blueberries add a pop of color and a hint of sweetness, complementing the hearty, earthy flavors in the ensemble. Its slow cooking method emphasizes the robust flavors and ensures a comforting, well-infused dish.

Ingredients (for 4)

Blueberries — 1 cup
Boneless skinless chicken breasts — 1.5 lbs
Diced green chilies — 1 4 oz can
Corn tortillas — 12
Red onion — 1 medium — finely chopped
Garlic — 2 cloves — minced
Apple cider vinegar — 2 tbsp
Dark brown sugar — 1/4 cup
Smoke paprika — 1 tbsp
Chili powder — 1 tbsp
Cumin — 1 tsp
Salt — 1 tsp
Black pepper — 1 tsp
Rainbow slaw — 2 cups
Cilantro — for garnish
Lime — 1 — cut into wedges

Preparation

Step 1 — 🍇🌶️🍵

In a medium saucepan, combine blueberries, diced green chilies, two-thirds of the chopped onion, garlic, apple cider vinegar, brown sugar, and spices. Simmer over medium heat until blueberries burst and sauce thickens, 20-25 minutes
Step 2 — 🍗🧂⏲️

Season chicken breasts with salt and black pepper, place into slow cooker, covering them with the blueberry BBQ sauce. Cook on low for 4-5 hours, until chicken is tender enough to shred.
Step 3 — 🍗🍽️⏲️

Shred the chicken in the slow cooker and let it soak in the sauce for an additional 15 minutes.
Step 4 — 🌮🥗🍈

Heat the corn tortillas, then top with the pulled chicken, rainbow slaw, remaining chopped onions, and cilantro. Serve with lime wedges on the side for squeezing.

A final fox tip

While this dish keeps well for leftovers, you can also serve it during brunches or summer cookouts. Kids can help with shredding the chicken or assembling their own tortillas. You can dollop some sour cream or shredded cheese for extra richness. Bon appétit!