Best Crock Pot Pulled Chicken Recipes

PULLED CHICKEN SANDWICHES (CROCK POT)

Steps:

• Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
• Trim the chicken breasts and place on top of the bed of onions.
• Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
• Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
• When the chicken is falling apart tender, take two forks and shred the chicken.
• Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
• Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

CROCK POT PULLED CHICKEN STEW

Steps:

• Layer potato, carrot and onion in slow cooker; then lay chicken thighs on top.
• Whisk remaining ingredients together and pour over chicken.
• Cover and cook on Low for 9 to 10 hours or on High for 4-1/2 to 5 hours.

CROCK POT PULLED CHICKEN

Steps:

• Layer chicken on bottom of Crock Pot.
• Combine all other ingredients in a bowl and pour over chicken.
• Cover tightly and cook on low* for 4-5 hours.
• Shred chicken with fork.
• Cook for approximately 1-2 more hours or until done through.
• Serve on hamburger buns.
• (*In my experience, Crock Pot "Low" temperatures vary greatly. As such, the first time you make this you may want to be at home so you can check your Crock Pot from time to time.).

CROCK POT BBQ PULLED CHICKEN

Steps:

• Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce. Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked. Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce. If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

CROCK POT BBQ CHICKEN (PULLED CHICKEN)

Steps:

• Place chicken breasts in the Crock-Pot. Turn heat to low.
• In a separate bowl combine Sweet Baby Ray's Barbecue Sauce, light brown sugar, apple cider
• vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground
• white pepper. Use a whisk to stir and combine.
• Pour barbecue sauce mixture into the Crock-Pot with the chicken breasts. Use a spoon to stir and
• coat all chicken with barbecue sauce mixture.
• Cover and cook on low for 6-7 hours, or high for 3-4.
• When chicken is tender and pulls apart easily with a fork it is ready to be shredded.
• Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce
• together until well coated.
• Serve on buttered and toasted hamburger buns.

CROCK POT COCA COLA PULLED CHICKEN

Steps:

• Mix the cola and bbq sauce together in a small bowl.
• Place the chicken in the bottom of a crock pot.
• Salt and pepper chicken.
• Pour the sauce over the chicken.
• Place a double layer of paper towels over the top of the crock pot and place the lid on.
• Cook for 2-3 hours on high in a 4-quart crock pot.
• Pull apart with a fork and add a bit more sauce if the pulled chicken looks a bit dry.
• Serve on Slider Buns with a side of coleslaw.