Slow-cooker Pulled Chicken: Three Recipes, One Technique

Picture the setting: Sunday morning, during an international pandemic. I decided to process my emotions the best way I know: in the kitchen… listening to Disney Movie soundtracks. So, as I am baking coffee cake this morning my dear friend Taylor texted me and asked if I had any good slow-cooker recipes to share and I thought… “why yes, I do.” So, here we are. (On a side note: Taylor is an incredible human, fearless nurse, and soon-to-be first time momma. Sending all my love to you, Corey, Henry, and your little miss.)

Does anyone else get stuck in the same recipe loop? Show of hands? — I’m imagining a whole room of people raising their hands and giving me an audible affirming, “yes!” Joey and I primarily use our slow-cooker for pulled chicken. The general technique remains the same while the variety of dishes you are able to make is far reaching. Below are three different recipes for pulled chicken from different cuisines. Most of which make enough for about four servings. Should you wish to make more — simply increase the amount of ingredients accordingly. I have made these recipes for get-togethers of 10-12 people and they turn out just as delicious.

Note: I am not sponsored by any of the brands mentioned in this post; I get no financial gain if you purchase these items. I encourage you to use your favorite brands for these recipes. 🙂

Yes, I did place the chicken breasts in the shape of a heart. Thank you for noticing.

Pulled BBQ Chicken with Mac & Cheese

Ingredients:

  • Two boneless, skinless, thawed chicken breasts. See picture above.
  • 1 cup chicken stock
  • 1/2 bottle (18 oz.) BBQ sauce of your choice.
  • You could add: 1/2 sweet onion diced. (I don’t normally, but have in the past and it’s yummy.)

Directions:

  • Pour the 1 cup of chicken stock and 1/2 bottle of BBQ sauce into the slow-cooker. Whisk together.
  • Place the two boneless, skinless, thawed chicken breasts in the mixture.
  • Cover and cook on low for 6 – 8 hours. *Our slow cooker has a “warm” setting so when the cook time is over it automatically keeps warm. If we are making this on a day that we are working, I will set it for 6 hours on low, because I know that the warm setting will keep it cooking a little anyway until someone is home to tend to it. — Just in case Joey or I get home from work late. However, 8 hours on low with no warm setting works just as well.
  • Shred using two forks and let it sit on warm / low in the mixture for 30 additional minutes to soak up the extra flavor.

Make it a meal: although you could really do anything with the chicken once the flavor is there (i.e. sandwiches, rolled up in a croissant, on a salad), we like to serve it along side homemade baked mac & cheese. My favorite recipe for baked mac & cheese can be found here: Allrecipes.com Mac and Cheese II

Pulled Taco Chicken

Ingredients:

  • 2 boneless, skinless, thawed chicken breasts.
  • 1 cup chicken stock
  • 3/4 cup water
  • 1 package Taco seasoning

Directions:

  • Pour the 1 cup of chicken stock, 3/4 cup of water, and taco seasoning in to the slow-cooker. Whisk together.
  • Place the 2 boneless, skinless, thawed chicken breasts in the mixture.
  • Cover and cook on low for 6 – 8 hours. *Our slow cooker has a “warm” setting so when the cook time is over it automatically keeps warm. If we are making this on a day that we are working, I will set it for 6 hours on low, because I know that the warm setting will keep it cooking a little anyway until someone is home to tend to it. — Just in case Joey or I get home from work late. However, 8 hours on low with no warm setting works just as well.
  • Shred using two forks and let it sit on warm / low in the mixture for 30 additional minutes to soak up the extra flavor.

Make it a meal: again, although you could really do anything with the chicken once the flavor is there (i.e. burrito bowls, in a dip, on a salad, etc.), we like to serve it as tacos. We typically use flour tortillas, the pulled taco chicken, a little sour cream, a generous squeeze of lime, and fresh cilantro sprinkled on top. Served with chips and salsa, of course.

Pulled Buffalo Chicken Salads

Ingredients:

  • 2 boneless, skinless, thawed chicken breasts.
  • 1 cup chicken stock
  • 3/4 bottle wing sauce
  • 2 bags of Caesar Romaine lettuce
  • 3-4 stalks celery, sliced
  • Crumbled Gorgonzola cheese, to taste
  • Baked croutons, to taste
  • Ranch dressing, to taste

Directions:

  • Pour the 1 cup of chicken stock, 3/4 bottle (12 oz.) of wing sauce, into slow-cooker. Whisk together. *Be mindful of the heat level of your wing sauce, the chicken absorbs A LOT of the flavor. We use medium, but it packs a punch.
  • Place the 2 boneless, skinless, thawed chicken breasts in the mixture.
  • Cover and cook on low for 6 – 8 hours. *Our slow cooker has a “warm” setting so when the cook time is over it automatically keeps warm. If we are making this on a day that we are working, I will set it for 6 hours on low, because I know that the warm setting will keep it cooking a little anyway until someone is home to tend to it. — Just in case Joey or I get home from work late. However, 8 hours on low with no warm setting works just as well.
  • Shred using two forks and let it sit on warm / low in the mixture for 30 additional minutes to soak up the extra flavor.
  • Start with your preferred lettuce and add sliced celery. *I like to be generous with the celery.
  • Then, add your pulled Buffalo chicken, croutons for some crunchy texture, and sprinkle with Gorgonzola.
  • We like to do a minimal drizzle of ranch dressing — it DOES help to cut through the spiciness of the chicken, so I encourage you to use ranch if you like it. * You could of course use bleu cheese dressing, although I would advise to skip the Gorgonzola if you do. Your dish will then become overpowered if you use both Gorgonzola and bleu cheese dressing.

Make it a meal: you guessed it — although you could really do anything with the chicken once the flavor is there (i.e. sandwiches, on a pizza, in a dip, rolled up in a croissant, etc.), we like to serve it on salads as described above.

I have also done the same with Teriyaki marinade, very similar to the pulled BBQ chicken, served with pineapple fried rice or jasmine rice. I haven’t made that enough yet to confidently share the recipe in detail. I’ll save that for the 2.0 version of this post. Happy cooking!!

Xx Julia

Leave a Reply