Pulled Chicken Recipe

This crockpot pulled chicken is so easy to make – everything just goes into the slow cooker without any special prep. It’s fall-apart tender, juicy and delicious. We put it on rolls with our coconut coleslaw and crisp dill pickle chips.

It was sweet, salty, savory and so satisfying. I invited my family over for crockpot bbq chicken sliders and everyone loved them. My son even asked for refills on the chicken (which is a big deal). l’m pretty sure all of the adults had seconds. Great reviews all around on this one! If the picture above hasn’t convinced you yet, the next one will!

This is a great way to make meat for company or your family when you don’t have time to stand over the stove. You can throw everything in your slow cooker before church and it’s ready when you come home. Such a treat! PS. the coleslaw can be made when you start the chicken – just refrigerate it until ready to serve..

Slow Cooker BBQ Chicken Recipe

This slow cooker chicken is so easy to make – everything just goes into the crock pot without any special prep. It’s fall-apart tender, juicy and delicious. Serve as is or in buns with the best coconut coleslaw (find the recipe on natashaskitchen.com) and dill pickle chips.

Prep: 5min

Total: 245min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 317 kcal, Carbohydrate 26 g, Protein 37 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 109 mg, Sodium 770 mg, Fiber 1 g, Sugar 21 g, servingSize 1 serving

Ingredients:

• 3 lbs chicken breasts ((boneless, skinless), about 5-6 count)
• 1 1/2 cups BBQ Sauce (I used Sweet Baby Rays Honey BBQ)
• 1/2 medium onion (grated (with juice))
• 1 Tbsp olive oil
• 1 Tbsp Worcestershire sauce
• 2 Tbsp brown sugar

Instruction:

1. Stir together all sauce ingredients in a 5-6 qt slow cooker.
2. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.
3. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce.

Shredded Chicken -Instant Pot, Stovetop, Slow Cooker

A simple easy recipe for Shredded chicken that can be made in an Instant Pot, Slow Cooker, or on the Stovetop. Use breasts or thighs, fresh or frozen, great for meal prep and busy weeknight dinners. Keeps for 5 days in the fridge, or freeze!

Prep: 5min

Total: 30min

Yield: 6

Serving Size: ¾ cup

Nutrition Facts: servingSize ¾ cup, calories 155 calories, Sugar 0 g, Sodium 353.3 mg, Fat 4.8 g, Saturated Fat 0.9 g, Trans Fat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 25.7 g, Cholesterol 82.7 mg

Ingredients:

• 2-2 1/2 lbs chicken breasts or thighs- boneless, skinless
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup water
• 1 teaspoon granulated garlic powder
• 1 teaspoon onion powder (see notes)
• 1 teaspoon oregano,
• 1 teaspoon chili powder
• 1 teaspoon cumin

Instruction:

1. Store in liquid to keep it moist until using. Drain, saving some of the liquid to lightly coat if need be.
2. Store in liquid to keep it moist until using. Drain, saving some of the liquid to lightly coat if need be.
3. Store in the cooking liquid to keep it moist until using- then drain, saving some of the liquid to lightly coat if need be.

Mexican Pulled Chicken

Prep: 15min

Total: 3h15min

Yield: 8

Nutrition Facts: servingSize None, calories 272 calories, Sugar 13.4 g, Sodium 432.9 mg, Fat 5 g, Saturated Fat 1.1 g, Trans Fat 0 g, Carbohydrate 20.1 g, Fiber 2.5 g, Protein 34.8 g, Cholesterol 117.7 mg

Ingredients:

• 1 sweet red pepper, stemmed and seeded and cut into large rings
• 1 large onion, trimmed and cut into large rings
• 2 pounds boneless skinless chicken breast halves, trimmed
• 2 pounds boneless skinless chicken thighs, trimmed
• 4 tablespoons cider vinegar
• 2 14.5 ounce cans diced tomatoes
• 4 tablespoons tomato paste
• 4 tablespoons Agave Nectar
• 2 tablespoons whole grain mustard
• 2 teaspoons onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon Tabasco sauce
• 1 tablespoon dried oregano (leaves)
• 1 tablespoon coriander
• 2 tablespoons Rocket Fuel (or your favorite hot sauce)

Instruction:

1. Preheat oven to 275 degrees F.
2. Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.
3. Lay chicken over onions and peppers.
4. In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.
5. Pour the tomato mixture over the chicken. Cover with parchment paper then foil. (The parchment paper will prevent the tomato acids from reacting with the foil.)
6. Place in oven for three hours.
7. Remove the pan from oven and peel off parchment paper and foil.
8. Place chicken on a cutting board and shred with two forks.
9. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish
10. Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.

How to Bring the Barbecue Inside With the Best Indoor Pulled Chicken

FAQ

Is pulled chicken the same as shredded chicken?

Why is my pulled chicken tough?

What to serve with pulled chicken?

• Corn Pudding. The classic comfort food can be made with a few simple ingredients and goes well with BBQ chicken, turkey, and much more. …
• Mac & Cheese. …
• Baked Beans. …
• Collard Greens. …
• Coleslaw. …
• Fruit Salad. …
• Biscuits. …
• Cornbread.

How do you keep pulled chicken from drying out?