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Slow Cooker Pulled Chicken

Pulled chicken is incredibly easy to make — dump all the ingredients in the slow cooker and you're done! It’s a great option for a light, but filling meal and works for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 31 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large chicken breasts skinned
  • 2 red onions finely minced
  • 3 garlic cloves minced
  • tomato purée is better for this but you just need about 140g/5oz if it's in a completely filled in tube
  • 80 ml ⅓ cup chicken stock or water  plus more as needed
  • 2 tbsps one loose brown sugar or Sukrin Gold sweetener
  • 1 tablespoon English mustard Dijon 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 ground black pepper to taste

Method
 

  1. Prepare the Base:
  2. Finely mince the red onions and garlic, with a food processor or grater. Add them to the slow cooker with the tomato purée, mustard, Worcestershire sauce, cider vinegar, chilli powder, paprika, cayenne pepper and salt. Mix well until you get a thick, homogeneous paste.
  3. Coat the Chicken:
  4. Tuck the chicken breasts down into the sauce, so that they are covered.
  5. Slow Cook:
  6. Place the lid on and cook on HIGH for 2 to 3 hours, or LOW for 4 to 6 hours. The chicken is done when a digital thermometer reads 165 degrees Fahrenheit (75 degrees Celsius), or when it shreds easily with a pair of forks.
  7. Shred the Chicken:
  8. Using tongs, pull out the chicken and set it on a cutting board or platter. So, yes, technically you can just shred it with two forks into fine threads.
  9. Reintroduce and Simmer:
  10. Return the pulled chicken to the slow cooker and add 80mls (1/3 cup) of chicken stock or water. Stir well then cook on LOW for another hour, or until the dip is hot and heated through. Season to taste with additional salt and pepper.

Notes

Storage and Freezing Pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store it for long term, portion it into freezer bags or containers, and freeze for up to three months. To reheat, defrost in the refrigerator overnight, then reheat gently in a pot on the stove (on low heat), stirring occasionally and adding a splash of water as needed.