Crock Pot Pulled Chicken : This is a simple, hands-off recipe perfect for busy days. With tender, juicy chicken cooked low and slow in a savory or sweet sauce of your choice, this dish is versatile and incredibly delicious. Use it for sandwiches, tacos, salads, or meal prepping—it’s a guaranteed crowd-pleaser with minimal effort
Why Make Pulled Chicken in the Crock Pot?
Slow cookers are a kitchen MVP, transforming simple ingredients into flavorful meals with minimal effort. When it comes to pulled chicken, the Crock Pot ensures the chicken stays moist, tender, and easily shreddable. It’s also incredibly versatile, lending itself to a variety of flavor profiles and uses, from BBQ to taco fillings.
Tips and Tricks for the Best Pulled Chicken
- Season Generously: The slow cooking process mellows flavors, so don’t be shy with your seasonings.
- Avoid Overcooking: While it’s hard to dry out chicken in a slow cooker, leaving it in too long on the warm setting can make it mushy.
- Layer Flavor: Use multiple layers of flavor—like searing the chicken first, or adding herbs to the liquid.
Variations to Try
- BBQ Pulled Chicken: Use your favorite BBQ sauce as the main liquid and add a splash of apple cider vinegar for a tangy kick.
- Mexican Pulled Chicken: Add a can of diced tomatoes, a packet of taco seasoning, and a squeeze of lime juice. Serve with tortillas and your favorite toppings.
- Buffalo Pulled Chicken: Combine hot sauce and a bit of melted butter for a spicy, tangy pulled chicken perfect for sandwiches or salads.
- Asian Pulled Chicken: Use soy sauce, garlic, ginger, and a touch of honey for a savory-sweet twist.
How to Serve Crock Pot Pulled Chicken
- On Sandwiches: Pile it high on a toasted bun with coleslaw and extra sauce.
- In Tacos: Spoon it into warm tortillas and top with avocado, salsa, and shredded cheese.
- Over Rice or Quinoa: A simple and healthy way to enjoy pulled chicken as a bowl meal.
- On a Salad: Toss it with mixed greens, cucumbers, and a light vinaigrette.
- In a Wrap: Wrap it up with veggies and your favorite dressing for a quick lunch.
How to Store and Reheat Pulled Chicken
- Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a bit of added liquid.
- Freeze: Pulled chicken freezes beautifully! Portion it into freezer bags, removing as much air as possible. It can last up to 3 months. Thaw overnight in the fridge and reheat before serving.
Recipe FAQs
Can I use frozen chicken?
Yes, you can! The Crock Pot is great for cooking frozen chicken, but it will increase the cooking time by 1-2 hours. Always check that the chicken reaches an internal temperature of 165°F before serving.
Do I have to use liquid in the Crock Pot?
While the chicken will release some moisture as it cooks, adding liquid ensures it stays juicy and flavorful. Broth, sauce, or even water work well.
Can I make pulled chicken in advance?
Absolutely! It’s a fantastic meal prep option. You can make a big batch and use it throughout the week in various dishes.
What if my pulled chicken is dry?
If your pulled chicken ends up too dry, mix in extra sauce or broth. You can also add a splash of olive oil or melted butter for added moisture.
Crock Pot Pulled Chicken
Crock Pot Pulled Chicken : This is a simple, hands-off recipe perfect for busy days. With tender, juicy chicken cooked low and slow in a savory or sweet sauce of your choice, this dish is versatile and incredibly delicious. Use it for sandwiches, tacos, salads, or meal prepping—it's a guaranteed crowd-pleaser with minimal effort
Ingredients
For the BBQ Chicken:
- 1 – 1.5 lbs. boneless, skinless chicken breasts
- Spices: 1 tsp chili powder, 1 tsp garlic powder, 1/8 tsp ground paprika, 1 tsp Italian seasoning, 1/8 tsp salt, 1/8 tsp pepper
- 2/3 cup BBQ sauce (divided)
- 3 tbsp water or chicken broth
- 1 tsp apple cider vinegar
For the Slaw:
- 2 cups of your favorite slaw mix
- 1/4 medium red onion, thinly sliced
- 1 tbsp pickle juice
- 1/2 tbsp lime juice
- Salt, to taste
Extras:
- 4 hamburger buns of your choice
- 1/4 cup more BBQ sauce (or more to taste)
- Pickles, to taste
Instructions
- Mix up chili powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Rub it all over your chicken breasts.
- Spray the bottom with nonstick spray, add the seasoned chicken, pour in 1/3 cup of BBQ sauce (reserving the rest), and add 3 tbsp water. Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Once cooked through (165°F internal temp), shred with two forks. Keep the cooking liquid in the crockpot, add the remaining BBQ sauce and apple cider vinegar, and mix to coat the chicken evenly.
- In a bowl, toss together your slaw mix, sliced red onion, pickle juice, lime juice, and salt. Adjust seasoning to your liking.
- On the bottom of each bun, add a heap of slaw, pile on about 1/4 lb. of BBQ shredded chicken, and drizzle with extra BBQ sauce. Top with pickles and close up your sandwich. Enjoy the perfect bite!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 898Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 251mgSodium: 1996mgCarbohydrates: 66gFiber: 4gSugar: 36gProtein: 95g
Chickenrecipes.blog, 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
Crock Pot Pulled Chicken is a must-have recipe in any home cook’s arsenal. Whether you’re whipping up a batch for a summer BBQ or planning meals for a busy week, this dish delivers on flavor, convenience, and versatility. Give it a try, and let me know how you enjoy it!
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