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

Marinated chicken on onion-garlic bed

Pulled chicken

Sandwiches with slaw