Taking a break from the grill today for this sweet and tangy cherry BBQ pulled chicken made in the crockpot – no oven required!
As a kid I LOVED cherries. That is until I realized cherries aren’t always maraschino cherries. Major life disappointment for an 8 year old. Thankfully, as I’ve grown up, my taste buds have as well and I now adore actual cherries (but I still won’t turn down a maraschino cherry 😉 ). Perfect in oatmeal, smoothies, and yogurt or eaten right out of the bag while lying on the beach, cherries are an overlooked hero of summer produce. And now I have proof that they also make for a killer BBQ sauce.
In addition to being portable and delicious, cherries pack in important nutrients. For just 1 cup you get 3 grams of fiber, 16% of your daily vitamin C needs and 10% your daily requirement for potassium, as well as disease-fighting antioxidants and LDL cholesterol-lowering phytosterols. Do you workout? If so you may want try throwing some cherries into your post-workout smoothie as current research suggests that compounds in cherries called anthocynanins may help reduce inflammation resulting in less muscle soreness after exercise.
While I really wanted to make this BBQ sauce even lower in sugar, the taste just wasn’t right (much too vinegary). If you don’t mind your BBQ sauce on the vinegar-side, feel free to cut back the sugar to 2 tbs, but I do think the taste is best with the full ¼ cup of maple syrup.
We served the chicken as a salad with roasted sweet potatoes and asparagus, but it would also be great over a baked sweet potato or in a bun as a traditional pulled chicken sandwich.
So here’s a toast to cherry BBQ sauce!
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Yes ma’am! This sounds so fantastic! O my goodness!