Today we’re keeping it low and slow with our slow-cooker barbeque pulled chicken! Try saying that three times fast. Indeed this recipe is a mouthful in the best of ways: Tender, and popping with flavor, and if you so like, a bit of heat too. Try it out today and discover how to refreshen your favorite sandwiches, bowls, tacos, burritos, and more!
For Your Consideration: Our Slow-Cooker Pulled BBQ Chicken Recipe
Slow cooking is a staple of home-cooking. Not only is it a hands-off approach to cooking, but one that also frees up your hands for any other tasks (or relaxation) that you may have planned for the day. But, slow cookers are not only for cooking with ease, they allow for a whole lot of flavor, and a fall-off-the-bone and melt-in-your-mouth meat. Obviously, we at Scrumdiddlyumptious are ceritified slow-cooker truthers, and we know after you try our slow-cooker pulled BBQ chicken recipe, you will be too. That is, if you aren’t already.
Now, of course, when we think of pulled meat, it’s usually pork that comes to mind. In a way, this sandwich takes a lot of inspiration from pulled pork sandwiches and their place in summer barbecuing. But, we maintain that chicken makes a fantastic case for the geniusness of pulled barbeceue meats. Chicken absorbs flavors wonderfully and when shredded has a fantastic texture. Plus, when slow cooked, the chicken will be heavenly juicy.
Of course, good flavour starts with a great marinade. We’ll leave it up to you to choose what kind of barbecue sauce forms the base. Vinegar-based sauces bring a satisfyingly puckery mouthfeel, while sweeter sauces lend a rich, caramelised edge. If you’re going the sweet route, consider reducing the brown sugar slightly to keep the balance just right.
What’s more, a bit of broth or beer will help keep the chicken juicy and add depth. Chicken broth will naturally highlight the savoury notes, while an amber ale, for example, adds a deep, rounded flavour. There’s plenty of room to play here: A dark Guinness or your favourite craft beer could offer a bold twist to the mix. We wish you happy experimenting and above all else, good eating.
Now that you have your pulled barbecue chicken, you’ll want to pair it with some other goodies. Why not serve it nestled in a cheddar honey biscuit with an esquites (Mexican street corn salad) side and a watermelon spritz refreshement?
Slow-Cooker Pulled BBQ Chicken
Equipment
- 1 slow cooker
Ingredients
- 3 medium skinless chicken breasts
- 1 tbsp adobo
- dash of olive oil
- salt & pepper to taste
For the marinade:
- 1½ cups BBQ sauce
- ½ cup chicken broth or alternatively beer of choice
- 2 tbsp brown sugar
- 1 tsp garlic
- 1 tsp paprika
- salt & pepper to taste
- Worcestershire sauce to taste
Instructions
- Start by patting the chicken breasts dry. Then season them with olive oil, salt, pepper, and adobo.
- Heat up a pan over medium-high heat. Once hot, quickly sear the breasts on both sides.
- Once the chicken is evenly browned and juicy, remove it from the pan and set aside.
- In the slow cooker, mix all the marinade ingredients.
- Transfer the breasts to the slow cooker. Cook on high for four hours.
- Before serving, remove the chicken breasts from the slow cooker. Using a fork, shred the chicken breasts.
- Place the chicken shreds back into the slow cooker. Give the pot a good stir, so that the chick is evenly coated in barbeque sauce. Serve hot, enjoy!