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Pulled chicken from the slow cooker

Pulled chicken is one of those dishes where you do very little but get a lot of flavor back. No complicated techniques, no hours by the stove. You simply prepare it in a slow cooker and the rest takes care of itself. After a few hours of simmering on low the chicken literally falls apart and you shred it into tender strands with two forks.

Serve the pulled chicken on a soft bun with coleslaw, use it as a filling for tacos, or wrap it in a tortilla with avocado and jalapeño. The recipe works for any occasion: a quick weeknight dinner, or on Saturday when friends drop by and you want to serve something everyone will love.

Recipe

Pulled chicken from the slow cooker

This pulled chicken is effortlessly made in the slow cooker. Throw the ingredients in, turn it on and come home to a dish that melts on your tongue.

Course Main course
Kitchen American
Servings 4 people

Preparation time

Preparation time 15 min
Total 6 hours 15 min

Equipment

  • Slow cooker
  • Two forks or meat claws
  • Mixing bowl
  • Frying pan (optional, if your slow cooker can't sear)
  • Cutting board
  • Chef's knife

Ingredients

  • 800 g chicken breast
  • 150 ml chicken stock
  • 150 ml barbecue sauce (of your choice)
  • 1 tbsp Worcestershire sauce
  • 1 onion, sliced into rings
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp oil (for searing)
  • Soft buns, tortillas or tacos for serving

How do you make pulled chicken in the slow cooker?

    1. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cumin, brown sugar, salt and pepper to make a dry rub.
    2. Pat the chicken breasts dry with kitchen paper and rub them all over with the dry rub.
    3. Heat a splash of oil in the slow cooker on the sear/browning or sauté setting (or use a frying pan). Sear the chicken breasts briefly, about 2 minutes per side, until golden. This adds extra depth of flavor.
    4. Place the chicken in the slow cooker. Add the chicken stock, barbecue sauce, Worcestershire sauce and the sliced onion rings.
    5. Set the slow cooker to low and cook the chicken for 6 to 7 hours. If you have less time, choose high and allow 3 to 4 hours.
    6. Remove the chicken breasts from the slow cooker and shred them with two forks or meat claws into thin strands.
    7. Stir the pulled chicken back into the cooking juices and mix well so the chicken soaks up all the flavor. Taste and season with extra salt, pepper or a splash more barbecue sauce if needed.
    8. Serve the pulled chicken on soft buns with coleslaw, or use it as a filling for tacos, wraps or over baked potatoes.

Pulled chicken is also ideal to make in bulk. What you don't eat right away, store in an airtight container in the fridge. It keeps for up to three days, and it tastes even better the next day as the flavors continue to develop. Handy for lunch, a quick dinner or when you have guests and don't want to waste time in the kitchen.

A good slow cooker really makes dishes like this easier. Choose a model with a built-in sear/browning function and you'll only need one appliance for the whole recipe. Less washing up, more flavor and simply smart cooking.