Raspberry Chipotle Pulled Chicken Recipe

Pressure cooked chicken tossed with Raspberry Peach Chipotle Sauce and served in buns with a green grape salsa.
  • Ready in: 40 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: Makes 6 servings

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cooking methods

  • Slow Cooker


  1. In 6-quart or larger multi-cooker, combine first 3 ingredients and 1 teaspoon Onion Onion Seasoning. Set multi-cooker to Pressure Cooker on HIGH for 10 minutes.
  2. Meanwhile, in a medium bowl, whisk together vinegar, honey, oil, Fiesta Party Seasoning and remaining 2 teaspoons Onion Onion Seasoning. Stir in grapes and cucumbers; set aside.
  3. When chicken is done, do a quick pressure release. Shred chicken in pot. Set multi-cooker to Sear/Sauté and HIGH. Add Raspberry Peach Chipotle Sauce and toss to coat. Simmer, stirring occasionally, until sauce thickens, about 4-5 minutes. Serve in toasted buns topped with grape salsa.

Makes 6 servings.

Serve with Summer Quinoa Salad.

Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Slow Cooker Option: Prepare as directed in a 5-quart or larger slow cooker. Cook on LOW 5-7 hours.

Wine Pairing: Chardonnay

Nutrition per Serving: Calories: 400 Total Fat: 9g Sat. Fat: 2.5g Cholest: 105mg Sodium: 530mg Carbs: 50g Fiber: 2g Sugar: 26g Protein: 31g

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