Crockpot pulled chicken – It’s the ultimate set-it-and-forget-it dish, perfect for busy weeknights, lazy Sundays, or when you’re meal prepping for the week ahead. This tender, flavorful pulled chicken can be served in countless ways, from sandwiches to salads and beyond.
Why You’ll Love This Crockpot Pulled Chicken
- Set It and Forget It: Minimal prep and the crockpot does all the work.
- Incredibly Versatile: Use it for tacos, over rice, in wraps, or even on top of a pizza.
- Meal-Prep Friendly: Makes enough for multiple meals, and it freezes well.
- Crowd-Pleaser: Perfect for game day, family dinners, or potlucks.
Ingredients You’ll Need
Before you start, gather these simple ingredients:
- Chicken Breast or Thighs: Boneless, skinless chicken breasts or thighs work best.
- Seasonings: Salt, pepper, smoked paprika, garlic powder, and onion powder.
- Liquid Base: Chicken broth for moisture and added flavor.
- BBQ Sauce: Use your favorite brand or make your own for a personalized twist.
- Optional Add-Ins: A splash of apple cider vinegar, Worcestershire sauce, or a sprinkle of brown sugar can add depth to the flavor.
Pro Tip: If you prefer a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
Variations to Try
Mexican Pulled Chicken: Swap BBQ sauce for salsa, add taco seasoning, and serve with tortillas and all your favorite toppings.
Buffalo Pulled Chicken: Use hot sauce instead of BBQ sauce for a tangy, spicy kick. Great for wraps or game-day sliders.
Honey Mustard Pulled Chicken: Mix honey and mustard into the broth and sauce mixture for a sweet and tangy flavor profile.
How to Serve Crockpot Pulled Chicken
The beauty of pulled chicken is its versatility. Here are some tasty ideas:
- Pulled Chicken Sandwiches: Pile high on a toasted bun, and top with coleslaw for a crunchy contrast.
- Tacos and Wraps: Fill warm tortillas with pulled chicken, avocado, fresh lime, and shredded cheese.
- Loaded Baked Potatoes: Spoon pulled chicken over a fluffy baked potato, and sprinkle with cheese and green onions.
- Rice Bowls: Serve over rice with black beans, corn, and your favorite veggies for a nourishing meal.
- Salads: Add on top of a bed of greens, and drizzle with ranch or your favorite dressing.
Storing and Reheating Pulled Chicken
Refrigerating: Store leftover pulled chicken in an airtight container in the fridge for up to 4 days.
Freezing: Transfer cooled pulled chicken into a freezer-safe container or zip-top bag. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the chicken gently on the stovetop or in the microwave, adding a bit of extra BBQ sauce or chicken broth to keep it moist.
Tip: Portion leftovers into meal-sized servings before freezing to make reheating a breeze.
Recipe FAQs
Can I Use Frozen Chicken?
Yes! You can put frozen chicken directly into the crockpot, but you may need to add an extra hour of cooking time. Always check that the internal temperature reaches 165°F for safety.
What’s the Best Cut of Chicken to Use?
Both chicken breasts and thighs work well. Breasts are leaner, while thighs add a bit more flavor and tenderness.
Can I Make This Recipe Ahead of Time?
Absolutely! This recipe is perfect for meal prep. You can even make a double batch and freeze half for future meals.
How Do I Prevent Dry Chicken?
Make sure there’s enough liquid in the crockpot and avoid overcooking. Using chicken thighs can also help retain more moisture.
Can I Use This Recipe for a Pressure Cooker?
Yes! If you’re short on time, you can make pulled chicken in a pressure cooker (Instant Pot) in about 15-20 minutes, plus natural release.
Crockpot Pulled Chicken
Crockpot pulled chicken - It’s the ultimate set-it-and-forget-it dish, perfect for busy weeknights, lazy Sundays, or when you’re meal prepping for the week ahead. This tender, flavorful pulled chicken can be served in countless ways, from sandwiches to salads and beyond.
Ingredients
- 1 1/2 cups BBQ Sauce: Use your favorite brand for a personalized touch.
- 3 lbs Chicken Breasts: Boneless, skinless (about 5-6 pieces).
- 1 Tbsp Worcestershire Sauce: Adds a savory depth of flavor.
- 2 Tbsp Brown Sugar: A hint of sweetness to balance out the tang.
- 1/2 Medium Onion, Grated: Grate it with the juice for extra moisture and flavor.
- 1 Tbsp Olive Oil: Helps blend everything together beautifully.
Instructions
- Mix It Up: In your trusty 5-6 quart slow cooker, stir together BBQ sauce, Worcestershire sauce, brown sugar, grated onion (with its juice), and olive oil.
- Add the Chicken: Place the chicken breasts in the sauce and turn them to coat thoroughly. Cover the crockpot and let it work its magic:
- High Heat: Cook for 2-3 hours.
- Low Heat: Cook for 6-7 hours.
- Tip: Keep an eye on the chicken if using smaller pieces or if your slow cooker runs hot! The chicken is ready when it’s tender, fully cooked (165˚F internal temp), and shreds easily.
- Shred & Sauce: Transfer the cooked chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir to coat it in that mouthwatering sauce.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 475Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 176mgSodium 479mgCarbohydrates 14gFiber 1gSugar 11gProtein 47g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot pulled chicken is a lifesaver for busy days and an absolute crowd-pleaser at gatherings. With endless variations and serving options, this recipe will quickly become a staple in your home. Give it a try, and feel free to experiment with your favorite flavors!
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