Pulled Chicken
A versatile and delicious pulled chicken recipe, perfect for sandwiches, salads, or served over rice, infused with a sweet and tangy barbecue flavor.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup barbecue sauce Use your favorite brand or homemade.
- 1 cup chicken broth or stock
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
Seasoning Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- to taste salt and pepper
Instructions
Preparation
- Lay the boneless, skinless chicken breasts at the bottom of your slow cooker, spread evenly.
- In a medium-sized bowl, whisk together the barbecue sauce, chicken broth, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, and some salt and pepper.
- Pour the sauce evenly over the chicken in the crockpot, ensuring the chicken is well-coated.
Cooking
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken shreds easily.
- Carefully remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir to coat it in the sauce.
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Notes
For variations, consider adding chipotle peppers for heat or pineapple juice for sweetness. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.