pulled chicken

This easy, flavorful, five-ingredient pulled chicken is great for those busy weeknights. Make it low and slow in the slow cooker or fast and furious in a 6-quart Instant Pot, whichever suits your schedule. Serve on brioche buns with coleslaw and pickles or over a simple salad for a family-friendly meal. Or meal prep it for a week of not-sad desk lunches

BBQ Pulled Chicken for Instant Pot or Slow Cooker

applesauce

apple cider vinegar

fine sea salt

chicken breasts

https://mediavine-res.cloudinary.com/video/upload/vb79xlfqk5jqpnslzddr.mp4

This BBQ pulled chicken recipe for Instant Pot or slow cooker is a quick, easy, family-friendly dinner. It's also great at a party. Make it into sandwiches, put it on salad, or meal prep it for the week.

BBQ Pulled Chicken

Smoked chicken, Georgia style, is big, bold, and assertive, but the skin, although it is packed with flavor, is not crispy.

Georgia Style Smoked Chicken Recipe

chicken

salt

Meathead's Memphis Dust

Prep. An hour or three before cooking, split the chicken in half by cutting it with heavy shears. Dig out all that brown goop nestled along the spine (kidneys). In fact, I usually just remove the spine, rinse out the kidneys, toss the spine in a bag, and save it for making stock.

Sprinkle the chicken with salt. This is called dry brining. The salt migrates into the meat, and helps season it and hold onto moisture. Wet the chicken and dust both sides thoroughly with the spice mix but remember, spices don&#039;t penetrate far (I discuss this in my article on marinades).

Fire up. Preheat your smoker to 325°F. If you are using a grill, set it up for 2-zone or indirect cooking. At 325°F, you can render more fat and crisp the skin a bit.

Cook. Put the meat in the smoker or on the indirect side of the grill. Add less wood than you normally do. Resist the urge to add more. After you&#039;ve tasted it you can decide if you want to use more wood next cook. But chicken doesn&#039;t need much smoke. Cook for about 1.5 to 2 hours or until the temperature in the thickest part of the meat without touching bone is 165°F.

Serve. Remove the chicken from the smoker or grill and serve as whole parts, chopped, or pulled.

This Brown Sugar Pulled Chicken is the most tender and delicious chicken you&#39;ll ever have. Perfect for tacos, burritos, quesadillas or sandwiches, this mouthwatering dish is slowly cooked to perfection in one single pot! Can be easily made in a slow cooker or Instant pot!

Brown Sugar Pulled Chicken

lbs chicken thighs (boneless, skinless)

water

½ tsp pepper (freshly ground)

tarragon (dried)

brown sugar (packed)

tbsp soy sauce (low sodium)

tbsp balsamic vinegar

cornstarch

Mix chicken with all the ingredients:

Mix chicken with all the ingredients: Add the chicken to the instant pot. In a small bowl mix together the rest of the ingredients and pour over the chicken. Toss everything together.

Cook:

Cook: Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting on high and set the timer to 8 minutes. Use quick / manual release to release the pressure.

Shred: 

Shred: Transfer the chicken from the Instant Pot to a bowl. Shred the chicken with two forks then pour some of the sauce leftover in the IP, toss and let it rest for a couple minutes for the chicken to soak up the sauce.

Serve: 

Instant Pot Instructions

Prepare the chicken:

Prepare the chicken: Add the chicken to the slow cooker. In a small bowl mix together oregano, salt, pepper and 1/2 cup of the water. Pour over the chicken. Cook on high for 2 1/2 hours.

Combine glaze ingredients:

Combine glaze ingredients: After 2 1/2 hours, mix the remaining ingredients with the 1/2 cup water left, in a small saucepan. Heat over medium heat until the mixture starts to thicken. It should start to thicken as soon as it comes to a boil.

Add sauce over chicken:

Add sauce over chicken: Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.

Continue cooking:

Continue cooking: Cook for an additional hour in the slow cooker on low.

Shred chicken:

Shred chicken: Remove the chicken from slow cooker into a big bowl and carefully pull it apart using two forks.

Serve:

Serve: Serve warm with remaining glaze on the side, if preferred.

Slow Cooker Instructions

Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal

Slow cooker pulled chicken

vegetable oil

10-12 boneless, skinless chicken thighs

red onions,

garlic cloves, crushed

paprika

tbsp chipotle paste

passata

barbecue sauce

sugar

lime, juiced

burger buns, taco shells, jacket potatoes

Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.

Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

Seasoned chicken breast and tangy BBQ sauce are slow cooked until tender and delicious. Perfect for sandwiches, nachos, pizza, and more.

Slow Cooker BBQ Chicken

tsp smoked paprika (0.20)

garlic powder (0.10)

salt (0.02)

tsp pepper

boneless, skinless chicken breasts (about 1.3 lbs. total) (6.49)

BBQ sauce (1.50)

Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl.

Sprinkle the seasoning over both sides of the chicken breasts.

Place the chicken breasts in the slow cooker, then pour the BBQ sauce over top making sure the chicken is fully covered.

Place a lid on the slow cooker and cook on high for 2.5 hours or low for 4-5 hours.

After cooking, use two forks to shred the chicken. If the chicken does not easily pull apart with the forks, let it cook a little longer.

Serve the pulled BBQ chicken on a bun, on nachos, over a baked potato, on pizza, or with your favorite meal.

It&#039;s made with tender flavorful chicken thighs, a simple spice rub, and robust store-bought sauces to save time. This chicken makes for the ultimate BBQ chicken sandwiches and it&#039;s incredibly easy!

Crockpot BBQ Pulled Chicken

lbs. boneless, skinless chicken thighs

tsp chili powder

tsp smoked paprika

garlic powder

cayenne pepper ((optional))

tsp black pepper

onion

BBQ sauce ((recommend Bullseye original), divided)

Tbsp steak sauce ((recommend A1))

hamburger buns

Place chicken in 5 - 7 quart slow cooker (I use this one).

In a small mixing bowl whisk together chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper.

Pour spice mixture over chicken and add grated onion. Toss well to evenly coat chicken with spices.

Evenly pour 3/4 cup BBQ sauce over the chicken.

Cover and cook on low heat 4 - 6 hours until chicken shreds easily and registers 165 degrees in center.

Transfer chicken to a cutting board, reserve liquid from the slow cooker. Skim fat from the liquid and discard the fat.

Shred chicken with two forks (I do it a little larger than I want it to end up because as you toss again in the next step it shreds up a bit on it&#039;s own).

Return chicken to slow cooker. Heat remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce in a microwave safe bowl in the microwave until warm (about 1 - 2 minutes).

Pour 3/4 cup of the reserved liquid and the BBQ sauce mixture over the chicken then toss to evenly coat. If you feel it needs a little more moisture you can add another splash of the reserved liquid (or more BBQ sauce), also season to taste with a little more salt if needed.

Serve the pulled bbq chicken in hamburger buns (I also like to add coleslaw, with a little blue cheese mixed in sometimes too).

This Slow Cooker Honey Mustard Pulled Chicken is a lighter tasting twist on the traditional pulled meat that everyone will love!

Slow Cooker Honey Mustard Pulled Chicken

chicken ((breasts, thighs

butter

salt and pepper

mayo

honey

yellow mustard

mustard

lemon juice

Salt and pepper chicken

Melt butter in skillet over medium high heat

Add chicken and let cook without moving on each side for 2-3 minutes until lightly browned

Add to slow cooker

Whisk together remaining ingredients for sauce

Pour about 1/2 the sauce over the chicken in slow cooker

Cover and cook on low for 5-8 hours or high for 2.5 - 4 hours (depending on thickness of chicken)

Shred chicken using 2 forks

Toss in extra sauce as desired

Create the most juicy and flavorful Instant Pot Shredded Chicken with this quick and easy 3 ingredient recipe! Use the shredded chicken to make tacos, chicken pot pie, salads, sandwiches or enchiladas!

Instant Pot Shredded Chicken

chicken breasts (boneless

chicken seasoning

chicken broth

Add skinless chicken breasts to an Instant Pot.

Sprinkle the chicken seasoning over the chicken, then pour the broth into the Instant Pot.

Place the lid on the Instant Pot and set the pressure valve to “sealing”.

For bone-in chicken breasts, frozen chicken breasts or chicken thighs, set the timer on the Instant Pot to HIGH pressure for 12 minutes. For fresh (not frozen) boneless chicken breasts, set the timer to 10 minutes.

Once the timer beeps, allow the Instant Pot to pressure down for 10 minutes, then move the pressure valve from “sealing” to “venting” to release any remaining pressure.

Once all of the pressure has been released, remove the lid from the Instant Pot.

Use two forks or tongs to remove the chicken from the Instant Pot and place it on a large cutting board.

Use two forks or meat claws to shred the chicken. You can also wait until the chicken cools enough to touch and shred the chicken with your hands.

You can either use the chicken immediately, or toss it back in the broth in the Instant Pot to keep it warm and juicy, until ready to serve.

https://content.jwplatform.com/videos/8KPoCtoI.mp4

Create the most juicy and flavorful Instant Pot Shredded Chicken with this quick and easy 3 ingredient recipe! Use the shredded chicken to make tacos, chicken pot pie, salads, sandwiches or enchiladas! You can use boneless or bone-in chicken breasts, thighs or frozen chicken to make this easy Instant Pot recipe.

After reading this post you will know how to make BBQ pulled chicken in a slow cooker that can be used for some delicious sliders. 

Homemade BBQ Pulled Chicken

Slider Rolls

Boneless Skinless Chicken Breasts

BBQ Sauce

Coleslaw

Dill Pickles

Add the chicken breast, salt, and water to a slow cooker and cook on high for 4 hours.

Prepare the BBQ Sauce and set aside unless using store bought

Remove the chicken from the slow cooker and drain any remaining liquids.

Shred or pull the chicken and return to the slow cooker on the &quot;keep warm&quot; setting.

Add the BBQ Sauce and mix well. Let cook for 10-15 additional minutes.

Prepare the sliders by cutting the rolls in half and toasting them.

Add about 1/4 cup of the BBQ chicken, 1/4 cup of apple slaw or coleslaw, and some pickles.

Try my Best Crockpot BBQ Chicken for the most delicious, tender, flavorful, easy slow cooker BBQ pulled chicken sandwiches you'll ever eat!

The Best Crockpot BBQ Chicken (Easy Pulled Chicken)

barbecue sauce (We love sweet Baby Ray’s Honey BBQ)

Italian dressing (I use this fat-free one)

Worcestershire sauce

light brown sugar (can reduce to 1/8 cup or omit if you prefer it less sweet)

onion powder

salt and black pepper,

First liberally spray the inside of a large crockpot or slow cooker with non-stick cooking spray, or for less mess, use one of these awesome disposable liners.

Next, season your trimmed boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder, and place in the bottom of your crockpot.

In a medium size mixing bowl, add barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce. Whisk until combined.

Pour mixture evenly over chicken breasts, place the lid on the crockpot, and cook on high for 2.5-3 hours or low for 5-6 hours.

Use this meat thermometer to ensure chicken is cooked to 165 degrees internal temperature.

Once fully cooked, you can either serve whole or use two forks to shred chicken. I like to shred it right in the crockpot to soak up all the extra chicken marinade and BBQ sauce.

Serve on buns for delicious BBQ pulled chicken sandwiches or serve on pizza, salad, tacos, nachos, over rice, or by itself. Enjoy!

I never would have thought of the Worcestershire sauce and the Italian dressing. They made it so good!

Added some spicy BBQ to make it sweet and spicy!!  Delicious 👍

Did this in the instapot on high for the slow cook option for 2.5 hours and cooked to perfection! Tasted like restaurant bbq chicken

This is the best BBQ Pulled Chicken we have ever had.  Better than any restaurant or other recipes I have tried.
Thank you so much for the recipe!

This was way better than pulled chicken recipes I’ve had before! I never would have thought of Italian dressing. I tripled the recipe for a party. It made enough sauce to set some aside, which is good because I hate thin, watery sauce. When chicken was done I removed it, ditched the juices, put chicken back in with the thick, yummy sauce I had set aside. (Just because I’m picky!) But the recipe itself I followed exactly, though I didn’t triple the Worchestershire sauce bc it smelled pretty strong. Make this!

I gave this recipe to my daughter to make for our family dinner night. We liked it so much I’m making it again today. Thinking of leaving the chicken whole this time. This is an excellent BBQ chicken. I will recommend to all my friends.! Thank you for sharing ❤️

I followed the same recipe instructions and change the sauce and it turned out so delicious!!!

Loved this recipe! Even my 1year old loved it , I used breast and thighs because that’s what I had in my fridge and this will be a staple !

https://www.youtube.com/watch?v=JtoQkwAhLHU

Love pulled BBQ chicken sandwiches? Try my Best Crockpot BBQ Chicken for the most delicious, tender, flavorful, and easy BBQ pulled chicken sandwiches you'll ever eat!

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MORE DINNER RECIPES YOU'LL LOVE: 
Chicken and Stuffing Casserole: https://youtu.be/MXLQIgNH3U8
Ground Beef Stroganoff: https://youtu.be/qmInyBxvzbo
Easy Cheesy Taco Pasta: https://youtu.be/kynLVoC_7QQ

Best Crockpot BBQ Chicken Sandwiches 

Ingredients:
▪️ 2 lbs boneless, skinless chicken breasts, with fat trimmed off (about 3 large breasts)
▪️ 1 1/4 cup barbecue sauce (We love Sweet Baby Ray's Honey BBQ: https://bit.ly/3Zzz8ct)
▪️ 1/2 cup Italian dressing (I use this one: https://bit.ly/3kuMN5O)
▪️ 2 tbsp Worcestershire sauce
▪️ 1/4 cup light brown sugar (can use less or omit if you prefer it less sweet)
▪️ 1 tbsp garlic powder
▪️ 1 tbsp onion powder
▪️ salt and pepper, to taste

Kitchen Tools Used (affiliate):
▪️ Crock Pot Slow Cooker: https://amzn.to/3li25en
▪️ Medium Mixing Bowl: https://amzn.to/3p2QigD
▪️ Whisk: https://amzn.to/3sjYRnX
▪️ Measuring Cups: https://amzn.to/2QgMeNk
▪️ Magnetic Measuring Spoons: https://amzn.to/3g8viDM
▪️ Instant Thermometer: https://amzn.to/3aAlcHN

Cooking Instructions:
Cook on high in the crockpot for 2.5-3 hours or low for 5-6 hours, or until chicken cooks to internal temperature of 165 degrees. 

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The Best Crockpot BBQ Chicken (Easy BBQ Chicken Sandwiches)

Tender, juicy pulled chicken slow-cooked in a mango chutney barbecue sauce. Visually pretty and thoroughly delicious!

Pulled Chicken Sandwiches With Mango

mango chutney

Dijon mustard

brown sugar

black pepper

red pepper flakes

hamburger buns or rolls

Place the chicken in a slow-cooker on low setting. Place all remaining ingredients in a bowl and stir to combine. Slather the sauce over the chicken pieces. Close the lid of the slow cooker and cook on HIGH for 4-5 hours or on LOW for 6-8 hours. Make there is enough liquid on the bottom at all times to prevent burning and add a little water as needed.

Transfer the chicken to a plate, remove and discard the skin, and shred the chicken. Return the shredded chicken to the juices in the slow-cooker and stir to coat the chicken. If it&#39;s too dry, add a little more water. Add salt to taste. Let the chicken absorb the juices a little longer, at least 20 minutes, and keep warm until ready to serve.

Toast some whole wheat hamburger buns, use a slotted spoon the remove some of the excess juices of the chicken and place some of the chicken mixture on the bottom half of the bun, top with some extra mango chutney and shredded red cabbage and serve immediately. If desired, place some lettuce on the bottom halves of the hamburger buns before adding the chicken.

I've been making your mango chutney recipe for a couple years now but I just tried this as well and it was really tasty. I made it over a month ago and stashed it in the freezer and just brought it out today.

The chutney turned out gorgeous !  I was hoping to use up portions of a whole chicken and make pulled chicken tacos, with the addition of this incredible chutney.
Any suggestions ?

Thank you, I love your recipes : )

These Shredded Buffalo Chicken sandwiches are WW friendly and made with rotisserie chicken and caraway coleslaw are quick, easy and no cook. They&#039;re perfect for summer or anytime you need a fast no cook meal!

📋 Shredded Buffalo Chicken Sandwich recipe

whole rotisserie chicken, shredded/pulled

buffalo sauce

buns

broccoli slaw

tsp caraway seed

mayonnaise

tsp apple cider vinegar

tsp sugar

Remove chicken from bone and place in a large bowl. Discard carcass (or freeze for soup stock)                                          *Do not use the skin.

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