This recipe for Crock Pot Pulled Chicken is one of those dishes that you will come back to again and again once you make it even once.
I have made pulled pork for years as it one of our family favourites. Making the dry rubbing, smoking, and the slow cooking process is a wonderfully satisfying process, not to mention the eating! Then, I came across this recipe for pulled chicken – it is a much easier process and absolutely worth trying.
CROCK POT PULLED CHICKEN
CHEF TALK: This recipe is an adaptation from the Slow Cooker Bible. Give it a try: serve it on toasted buns with a side of slaw and you are in for a treat! This makes enough for a crowd of hungry folks.
- 1 large onion, thinly sliced
- 6 boneless skinless chicken breasts or 12 thighs
- 1 cup ketchup
- 1 cup salsa
- 1/4 cup apple cider vinegar
- 1/4 cup fancy molasses
- 2 tablespoons Dijon mustard, grainy or smooth
- 1 teaspoon Tabasco sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 pinch salt
- 1/2 teaspoon black pepper
- Cut the onion in half and slice thinly. Place into the bottom of the crockpot.
- Place the whole chicken breasts on top of the bed of onions.
- Mix all of the sauce ingredients together and pour on top of the chicken breasts, covering completely.
- Cook for 6 hours on low setting. The sauce will be richly coloured and thick.
- Remove the chicken breasts onto a platter and shred with two forks. (this is where the term, ‘pulled’ is derived)
- Return the chicken to the sauce and serve on toasted buns.
NOTES: This CROCK POT PULLED CHICKEN recipe freezes well. I portion the pulled chicken into food sealer bags, vacuum seal, label and freeze.
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As always, if you give this recipe for Crock Pot Pulled Chicken a try, please come back and leave me a comment below with your feedback.
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