Slow Cooker Crockpot Pulled Chicken
You already know I love a recipe that does the work for you. This Crockpot pulled chicken is one of those back-pocket meals I’ve been making for years when I need something easy but still full of flavor. Growing up around Southern comfort food taught me that “simple” never means “bland,” and that rule still applies here. We’re seasoning it right, letting it cook low and slow, and making sure every bite is juicy and tender.
Servings 6 servings
Calories 306kcal
Equipment
Ingredients
- 2-3 pounds boneless skinless chicken thighs or breasts
- ¼ cup soy sauce
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste I like to add this once the chicken is cooked and taste repeatedly and adjust.
- 1 cup BBQ sauce Optional for sauced chicken.
Instructions
- Add the chicken to the bottom of the slow cooker. Mine is 7 quart.
- Combine the soy sauce and all of the spices and drizzle it over the chicken.
- Place the lid on the slow cooker and cook for 7-9 hours on Low or 4-5 hours on High.
- Chicken is safe to eat when it reaches an internal temperature of 165 degrees, but with pulled chicken when the internal temp reaches 175 degrees, it will typically shred really easily and yield tender meat. Use a meat thermometer.Pulled chicken should be tender and easily shred with forks or tongs. If the meat resists shredding or feels tough, it may need more time to cook.
- Drizzle BBQ sauce over the chicken (optional) and serve.
Notes
Once cooked, taste the chicken and adjust the spices to suit your taste.
You can use a store bought BBQ seasoning or rub if preferred.
You can use apple cider vinegar instead of soy sauce if preferred.
Nutrition
Serving: 4ounces | Calories: 306kcal | Carbohydrates: 21g | Protein: 38g | Fat: 8g