Slow Cooker Pulled Chicken

I like to make this type of sandwich especially for a big crowd.  One benefit is I can make this in the slow cooker ahead of time and then just reheat.  I already have posted recipes for Pulled Pork and Barbecue Beef Sandwiches and now this finishes my “pulled” recipes.  I have adapted this recipe from America’s Test Kitchens who have  scientific reasons for everything they make.

Comment:  After making this a couple of times, there  were always little bones scattered throughout the pulled chicken, which I did not like at all.  I will use chicken breasts the next time and cut back on the cooking time.  Adjust the seasonings.

 

Slow Cooker Pulled Chicken

  • 7 (10 to 12 oz. or about 84 oz. total) bone-in split chicken breasts, trimmed (you can substitute some of the chicken breasts with boneless chicken thighs if desired for more flavor – I also skinned the chicken as I did not want to deal with it having sauce all over it)
  • salt and pepper to taste
  • 1 onion, chopped fine
  • 1/2 cup tomato paste
  • 2 tbsp. veggie oil
  • 5 tsp. chili powder
  • 3 garlic cloves, minced
  • 1/4 tsp. cayenne pepper
  • 1 cup ketchup (I had to add 1 more cup because the chicken was too dry as I did use the higher amount of chicken – I also adjusted the seasonings to taste)
  • 1/3 cup molasses
  • 2 tbsp. brown mustard
  • 4 tsp. cider vinegar
  • 4 tsp. hot sauce; ATK suggested Frank’s hot sauce but I prefer to use Sriracha
  • 3/4 tsp. liquid smoke

Pat chicken dry with paper towels and season with salt and pepper.  Combine onion, tomato paste, oil, chili powder, garlic, and cayenne in bowl and microwave until onion softens slightly, about 3 minutes, stirring halfway through microwaving.  Transfer mixture to slow cooker and whisk in ketchup, molasses, mustard and vinegar.  Add these ingredients to taste to get a flavor you like.  Add chicken to slow cooker and toss to combine with sauce.  Cover and cook on high 1 hour, then on low for about 4 hours or until chicken shreds easily with a fork.  Be careful shredding the chicken as there can be little bones and you certainly do not want to bite down on a bone!

Transfer the chicken to a carving board and tent loosely with aluminum foil and let rest for 15 minutes.    Skim any fat from sauce.  Whisk hot sauce and liquid smoke into sauce and cover to keep warm.  Remove and discard chicken skin and bones.  Shred the meat into thin strands. Return meat to slow cooker and toss to coat with sauce.  Adjust seasonings.

Comment:  After making this a couple of times, there  were always little bones scattered throughout the pulled chicken, which I did not like at all.  I will use chicken breasts the next time and cut back on the cooking time.  Adjust the seasonings.

Recipe by cooking with aunt juju   https://cookingwithauntjuju.com/2014/07/07/slow-cooker-pulled-chicken/  

The chicken is done and ready to be shredded and then combined with the sauce.

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32 thoughts on “Slow Cooker Pulled Chicken

  1. Pulled pork is a regular menu item at our house. I’ll have to try this pulled chicken for a healthier change of pace once in a while.

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  2. Oh, that looks good, Judi! That chicken looks like it is just fulling to bits. And you know how much I love ATK’s recipes! Delicious I’m sure and perfect for a crowd.

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  3. Oh.. that chicken looks good! We’ve seen a lot of recipes for pork and we don’t eat pork so it’s really good to see a pulled chicken recipe!

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  4. I am tiring of pulled pork & I’m ready for this!!! 🙂 Sounds great! I always feel that America’s Test Kitchen is over -the-top opinionated… but their recipes are usually successful!! 🙂 Do you think I could skip the liquid smoke?

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    • I agree totally about ATK that often their recipes are too complicated but some of them are worth making. Most definitely you could leave out the liquid smoke – just make this to your taste – that is what I did 🙂

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  5. Pingback: Slow-Cooker Pulled Chicken Sandwiches | thebrookcook

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