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There is nothing better than Slow Cooker Pulled Chicken stacked on soft toast. Do more, because hungry people everywhere love the sweet, smoky allure of easy-to-remove roast chicken.
Serve slow cooker pulled chicken sandwiches with homemade barbecue sauce, a large bowl of cowboy caviar, 2-ingredient barbecue Little Smokies, and the best macaroni salad you've ever had for a weekend feast with family and friends. And don't forget the salad!
BBQ chicken is simple and perfect for parties. A basket of scones, a bowl of sliced pickles, pickled red onions, extra sauce, and a refrigerator full of cold items is pretty much all you need before a group of people start knocking on your door asking for a eat.
How to make shredded chicken in a slow cooker:
All you need to make shredded chicken easier and better is chicken and a few ingredients: barbecue sauce, apple cider vinegar, brown sugar, onion powder, garlic powder, and paprika.
- First, make the sauce. Whisk your favorite barbecue sauce with brown sugar, apple cider vinegar, onion powder, garlic powder, and paprika in the bottom of the crock pot. Add the chicken breasts and rotate them in the sauce so that they are completely covered in the sauce.
- Then all you have to do is cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
- Then, take out the chicken and shred it with two forks to separate the meat, or to make things work quickly, you can also do it with a hand mixer. Place the chicken in a deep bowl and press the beaters against the meat. Slowly turn the mixer on low speed and allow the paddles to go through the chicken until it is completely minced. It is a pretty amazing trick.
How to make chicken thrown in an instant pot:
- Mix the BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder and paprika in the instant pot.
- Then, place the chicken breasts in the bottom of the pot and roll them in the sauce to cover them.
- Put the lid on the pot, turn the breather to the sealed position and set it to "manual" for 10 minutes. Once the pot is pressurized, it will cook the chicken for 10 minutes. That's all about it.
- When the instant can beeps, let it depressurize for 10 minutes. You can then do a quick release to release the rest of the pressure. Once the pin falls, open the lid.
- Then take out the chicken and shred it with two forks to separate the meat.
Do not forget the trick of the manual mixer. You can do it inside the pot. Press beaters from a hand mixer into the meat. Slowly turn the mixer on low speed and allow the paddles to go through the chicken until it is completely minced.
Making large batches of simmered chicken:
If you want to triple this recipe, for example, it's absolutely fine, as long as you have a slow cooker that suits everything. However, point longer on the recommended cooking window, just to make sure the chicken is done. The chicken is fully cooked when it registers an internal temperature of 165 degrees.
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Here's a recipe for BBQ sauce that you can totally call your own:
I won't mind a bit. Based on the classic Sweet Baby Ray sauce, this recipe breaks down in detail step by step, but here is the gist to making about 4 cups of sauce. That's enough to make the minced chicken and serve a lot on the side.
- 2 cups tomato sauce Look for a natural or organic tomato sauce for best results, like Annie's.
- 1/2 cup brown sugar
- 1/2 cup of pineapple juice
- 4 tablespoons of molasses
- 2 teaspoons of tamarind paste. Aka Tamarind Concentrate – This is optional.
- 2 teaspoons of liquid walnut smoke.
- 1 teaspoon of prepared yellow mustard.
- 1/2 teaspoon of garlic powder.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon of chili powder.
- 1/8 teaspoon of cayenne powder.
- 1 tablespoon of apple cider or distilled white vinegar.
- Salt and pepper to taste.
Whisk all ingredients together in a stainless steel saucepan. Heat over medium-high heat until it boils, then lower the heat, cover and simmer together for 15 to 20 minutes, the more time you will have.
Then taste and adjust to season. Add more vinegar, sugar, or salt and pepper to get things exactly where you want them.
Extra smoked chicken removed:
If you can't get enough smoked chicken flavor, add a little liquid smoke to the cooking liquid to get started. However, don't overdo it! A little goes a long way. Also, you can use smoked paprika in the cooking liquid.
Pulled chicken thighs:
Great news! The boneless, skinless chicken thighs work just as well as the chicken breasts in this recipe.
Reheat shredded chicken leftovers:
Small amounts of shredded chicken are easy to reheat in the microwave. Sprinkle a little water over the shredded chicken and cover it loosely before microwaving it.
To reheat large amounts of chicken using an oven, place the chicken in an oven safe container and sprinkle with liquid: water, chicken broth, beer, or soda. Mix gently to distribute. Then wrap the baking sheet tightly with foil and bake at 300 degrees.
Check the chicken every 10 minutes, depending on how much you have. It should take about 5 minutes to reheat each pound of chicken.
Or use the slow cooker. Reheat the chicken in a slow cooker on LOW until heated through, adding more cooking liquid if necessary.
Leftovers pulled out chicken ideas:
When it comes to what to do with shredded chicken leftovers, the only limit is your imagination. It is one of the best things to have extra.
- Pulled chicken sandwich. The most obvious choice! Butter some soft buns and go to town.
- Wraps When you're bored with buns, roll some chicken in a flatbread wrap for an easy lunch to eat.
- Pizza. Your favorite barbecue sauce as a base, shredded chicken, sliced red onion, and grated cheese. Try cheddar cheese and mozzarella … finish with chopped cilantro or chives once it comes out of the oven.
- The slow cooker pulled out chicken tacos. Corn or flour tortillas, barbecued chicken and each taco covered in the sun.
- Sweet potato croquettes. Crispy potato crisp is the perfect base for a tablespoon of leftover shredded chicken.
- Low carb lettuce wraps. Lettuce leaves provide the crisp, healthy barbecue chicken that provides the tasty and smoky protein.
- Chile. Top the chili with beans with the leftover chicken, or stir and simmer.
There is nothing better than Slow Cooker Pulled Chicken stacked on soft toast. Do more, because hungry people everywhere love the sweet, smoky allure of easy-roast chicken. Cuisine: American Preparation time: 5 minutes Cook time: 3 hours 55 minutes Total time: 4 hours Servings: 6 sandwiches Calories: 290kcal
- 1 cup barbecue sauce
- 2 tablespoons light brown sugar
- 1 tablespoon of apple cider vinegar
- 1 teaspoonful of garlic powder
- 1 teaspoon onion powder
- 1 teaspoon of paprika
- 2 pounds boneless, skinless chicken breast
- In the bottom of a slow cooker, combine the barbecue sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, and paprika in the slow cooker. Add chicken breast and rotate to coat.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
- Remove chicken from slow cooker and shred it with two forks or a hand mixer. Return to the slow cooker and stir to coat with the sauce.
To make in an instant pot:
- Combine the BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, and paprika in the inner instant pot.
- Put the chicken breast in sauce and use a spoon to cover with sauce.
- Put the lid on the instant pot, turn the breather to the sealed position and put it in manual for 10 minutes. The pot will take a few minutes to pressurize, and the chicken will cook for 10 minutes.
- After the pot beeps, allow a natural 10-minute release, then do a quick release to release the remaining pressure. When the pin drops, remove the lid and crumble the chicken before serving.
Calories :: 290kcal
Slow Cooker Pot Chicken Retained