Chicken / Poultry Meat Slow cooker

Slow Cooker Pulled Chicken

My favorite way to use the slow cooker is on the high setting, where I can count on meats not being dried out and flavorless. That’s what I find happens when you cook meat for 8-10 hours while you are at work. Soups and dried bean recipes do well for the long cooking, but even then any added meats are usually overcooked, unless you have a large piece like a pork shoulder. So, I’ve found a number of recipes that cook up in 3-5 hours, like my Butter Chicken/Pheasant recipe, that takes care of the delicate little pheasant breasts. Of course, I’m retired, so I can make use of the shorter cooking times any day of the week.

This slow cooker pulled chicken is a variation of the slow cooker pulled pork recipe originally from Chowhound. Here are the few changes I’ve made to accommodate chicken:

  1. I cut back the cinnamon in the rub to 1/2 teaspoon
  2. I rubbed the chicken pieces with the rub and let them marinate in a plastic bag in the refrigerator for about 4 hours
  3. I only used one onion and 1/2 cup of chicken broth, because I only used 5 boneless chicken thighs

Slow Cooker Pulled Chicken

  • Servings: 6-8
  • Time: 4 hrs marinating; 4 hrs cooking
  • Difficulty: easy
  • Print

Ingredients

  • Rub:
    • 1 tablespoon packed brown sugar
    • 1 tablespoon kosher salt
    • 1 tablespoon chili powder
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon cinnamon
  • 2 lbs boneless, skinless chicken thighs
  • 1 large onion, halved and thinly sliced
  • 4-5 garlic cloves, minced
  • 1/2 cup chicken stock

Preparation

  1. Place the chicken and rub in a large plastic bag, seal, and turn to coat all pieces well. Refrigerate for about 4 hours or even overnight.
  2. In the crock of a slow cooker, place the onions, garlic, and chicken broth. Place the chicken pieces on top and close the lid.
  3. Cook on high for about 4 hours. Pull the chicken apart in the crock and mix well with the onions and broth.
  4. Pile meat on buns and serve your favorite way, which for us is with a creamy slaw.

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