Slow-Cooker Pulled Chicken

I came up with this recipe because I wanted to make pulled chicken in my slow-cooker, but my search turned up a lot of recipes using a bottled BBQ sauce, or soda or some other pre-packaged/bottled option for the main ingredient. I wanted to try making a recipe with basic ingredients that would still be quick and easy and a healthier version that would still taste great. The base of this sauce is simply broth (or stock), ketchup, mustard, apple cider vinegar and just 2 Tbsp. of brown sugar. The result is an incredibly tender and juicy pulled chicken. I’ve made quite a few chicken recipes in my slow-cooker where the chicken ended up a bit dry, but not this recipe. Leaving this base more on the plain side means you can top this pulled chicken with a little bit of any of your favorite BBQ sauce. This way you get some of that extra flavor and sauce, but without too many extra additives. If you don’t have any BBQ sauce, no worries, this is also great plain or topped with some jalapenos or coleslaw. I’ve had this as a Pulled Chicken Sandwich and paired with some BBQ classic sides, and both ways are great!

Options, Substitutions and Tips!

1. Chicken Breast vs Chicken Thighs-My favorite way to make this is using a combination of 1/2 chicken breast and 1/2 chicken thighs. Chicken Thighs have a higher fat content than Chicken Breasts and will typically be more flavorful and tender. Due to their higher fat content, they are also less likely to become dry or overcooked. Either Chicken Breast or Chicken Thighs can be used in this recipe, if using Chicken Breast, it may be best to check around the 6 hour mark that it is not becoming dry. Another option is using a Bone-In Chicken and then remove all the bones prior to shredding the chicken.
2. Any chicken broth or chicken stock can be used for the base in this recipe. I used some of my homemade Slow-cooker Chicken Bone Broth which is super easy (and healthy!)
3. You can substitute Red-Wine Vinegar for the Apple-Cider Vinegar.
4. Prior to shredding the chicken apart, it might look like there is too much liquid. Fear not, as the chicken shreds, it absorbs most of the liquid leaving an incredibly moist and flavorful pulled chicken:
5. The pulled chicken makes great leftovers (which is good since this recipe makes a fair amount) and will last in the refrigerator up to 4 days.

Slow-Cooker Pulled Chicken

Chicken Breast or Chicken Thighs (or a combination of both!) is slow-cooked to tender perfection then shredded to make "pulled chicken". Top with a favorite BBQ sauce and pair with classic sides like coleslaw, macaroni or potato salad, or use to create a sandwich.

• Slow-cooker, Instant-pot

• 2 lbs Chicken Breast or Boneless/Skinless Chicken Thighs ((or better yet, a combination of both!))
• 1 cup Chicken Stock
• 1 cup Ketchup
• 1 Tbsp. Dijon Mustard
• 2 Tbsp. Apple Cider Vinegar
• 2 Tbsp. Brown Sugar
• 1 tsp Salt
• 1 tsp Garlic Powder

1. Set Slow-Cooker on low setting and timer for 6-7 hours.

2. Add stock, ketchup, mustard, vinegar, brown sugar, salt and garlic powder into Slow-Cooker or Instant pot and mix until combined.

3. Add chicken and allow to cook for 6-7 hours.

4. Using two forks, shred chicken. It will look like there is a lot of liquid to start with, but as the chicken is shredded it will absorb all the liquid.

5. Top with a favorite BBQ sauce or sauce or use to make pulled chicken sandwiches.

Main Course