Crock Pot Pulled Chicken Food

CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
• Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
• Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
• Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken in the bottom of the slow cooker. Position the chicken so it's in a single layer and season, if desired (see blog post above for suggestions).
• Cover and cook medium boneless, skinless chicken breast on LOW for 1 1/2 to 2 1/2 hours (for other cuts of chicken, such as boneless things, or bone-in chicken breasts or thighs, and for cooking times on HIGH, see the blog post above).
• Check the chicken for doneness with an instant-read thermometer. (If you're using bone-in chicken, don't touch the thermometer to the bone.) The chicken should be 165 degrees F (I remove mine 5 to 10 degrees early, since the temperature will rise as it rests). Remove the chicken to a plate or cutting board and let rest 5 to 10 minutes so the juices can reincorporate (if you plan to shred the right in your slow cooker, you can let it rest there).
• When the chicken is cooked through, shred it using a hand mixer, two forks, or your fingers. Serve as desired.

SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY

Steps:

• Place the chicken breasts in the bottom of the slow cooker.
• Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
• Cover, and cook on high for 3 hours or on low for 6 hours.
• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
• Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
• Shred the chicken breasts with 2 forks in the slow cooker.
• Serve on a burger bun with slaw.
• Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
• Enjoy!

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

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.).

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

CROCK POT PULLED BUFFALO CHICKEN RECIPE

Steps:

• Place chicken in bottom of slow cooker.
• Season chicken with garlic powder and sea salt.
• Dot chicken with slices of butter and pour buffalo sauce over chicken so that it's covered with sauce.
• Place cover on slow cooker and cook on high for 2 1/2-3 hours, or low for 5-6 hours, until chicken is cooked through to an internal temperature of 165 degrees F.
• Shred chicken and stir into sauce.

CROCK POT 3-INGREDIENT PULLED CHICKEN

Steps:

• Add chicken breasts to the slow cooker, pour salsa/tomato sauce and balsamic vinegar on top. Cover and cook on low 6 hours or high 4 hours. (I really prefer cooking on low)
• Shred chicken with a fork, or do like I do and shred by using a kitchen aid mixer...takes just 1 minute! (place cooled chicken in the mixer bowl and with the paddle attachment and turn it on to the low setting.
• Let it turn until it is just shredded then remove the chicken. About 1 minute.
• Add in all remaining sauce/juices from the cooking pot, stir to combine well.
• Enjoy in lettuce wraps, salads, or with a cup of broccoli and cooked brown rice.
• This chicken is WONDERFUL for food prep, and lasts 4-5 days refrigerated, or six weeks frozen.