Slow Cooker Pulled Chicken
Making pulled chicken is incredibly simple—just combine all the ingredients in your slow cooker and let it do the work. This dish is an excellent choice for a light yet satisfying meal, perfect for both lunch and dinner.
Ingredients
- 6 large skinless chicken breasts
- 2 red onions finely minced
- 3 garlic cloves minced
- 140 g 5 oz tomato purée (one full tube)
- 80 ml ⅓ cup chicken stock or water, with additional as needed
- 2 tbsp brown sugar or Sukrin Gold sweetener
- 1 tbsp English mustard yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp cider vinegar
- 2 tsp mild chili powder
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp cayenne pepper
- Salt and black pepper to taste
Instructions
- Prepare the Base:
- Using a food processor or a grater, finely mince the red onions and garlic. Transfer them to the slow cooker along with the tomato purée, mustard, Worcestershire sauce, cider vinegar, chili powder, paprika, cayenne pepper, and salt. Stir thoroughly until a thick, well-blended paste forms.
- Coat the Chicken:
- Nestle the chicken breasts into the sauce, ensuring they are evenly coated.
- Slow Cook:
- Secure the lid and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. The chicken is fully cooked when it registers 75°C (165°F) on a digital thermometer or when it shreds effortlessly with two forks.
- Shred the Chicken:
- Using tongs, remove the chicken and place it on a cutting board or platter. Shred it into fine strands with two forks.
- Reintroduce and Simmer:
- Return the shredded chicken to the slow cooker and pour in 80ml (⅓ cup) of chicken stock or water. Stir to combine, then cook on LOW for an additional hour or until the mixture is thoroughly warmed. Adjust seasoning with extra salt and pepper as needed.
Notes
Storage and Freezing
Pulled chicken can be refrigerated for up to three days in an airtight container. For longer storage, portion it into freezer-safe bags or containers and freeze for up to three months. To reheat, defrost overnight in the refrigerator and warm in a saucepan over low heat, stirring occasionally and adding a splash of water if needed.
Pulled chicken can be refrigerated for up to three days in an airtight container. For longer storage, portion it into freezer-safe bags or containers and freeze for up to three months. To reheat, defrost overnight in the refrigerator and warm in a saucepan over low heat, stirring occasionally and adding a splash of water if needed.