Pulled Chicken Crock Pot Recipes

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PULLED CHICKEN SANDWICHES (CROCK POT)

A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)

Provided by justcallmetoni

Categories     Lunch/Snacks

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 12



Pulled Chicken Sandwiches (Crock Pot) image

Steps:

  • Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
  • Trim the chicken breasts and place on top of the bed of onions.
  • Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
  • Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
  • When the chicken is falling apart tender, take two forks and shred the chicken.
  • Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
  • Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Nutrition Facts : Calories 207.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 56.6, Sodium 862.2, Carbohydrate 26.3, Fiber 0.9, Sugar 20.5, Protein 20.5

1 medium onions or 1/2 large onion, thinly sliced
3 boneless skinless chicken breasts
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon yellow mustard
1/4 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1 pinch salt

CROCK POT PULLED CHICKEN

Make and share this Crock Pot Pulled Chicken recipe from Food.com.

Provided by TwistyJersey

Categories     One Dish Meal

Time 7h10m

Yield 3-4 serving(s)

Number Of Ingredients 10



Crock Pot Pulled Chicken image

Steps:

  • Layer chicken on bottom of Crock Pot.
  • Combine all other ingredients in a bowl and pour over chicken.
  • Cover tightly and cook on low* for 4-5 hours.
  • Shred chicken with fork.
  • Cook for approximately 1-2 more hours or until done through.
  • Serve on hamburger buns.
  • (*In my experience, Crock Pot "Low" temperatures vary greatly. As such, the first time you make this you may want to be at home so you can check your Crock Pot from time to time.).

Nutrition Facts : Calories 270.7, Fat 3.7, SaturatedFat 0.8, Cholesterol 75.5, Sodium 969.9, Carbohydrate 31.7, Fiber 1.9, Sugar 23.7, Protein 27.1

3 -4 boneless skinless chicken breasts
1 (10 1/2 ounce) can condensed tomato soup (Campbell's Soup recommended.)
3/4 cup onion, chopped
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried basil
1 pinch ground thyme
hamburger bun (I recommend potato hamburger rolls rolls.)

PULLED CHICKEN SANDWICHES

I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13



Pulled Chicken Sandwiches image

Steps:

  • In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

1 medium onion, finely chopped
1 can (6 ounces) tomato paste
1/4 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split

SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY

Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19



Slow-Cooker BBQ Pulled Chicken, 4 Ways Recipe by Tasty image

Steps:

  • Place the chicken breasts in the bottom of the slow cooker.
  • Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
  • Cover, and cook on high for 3 hours or on low for 6 hours.
  • In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  • Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
  • Shred the chicken breasts with 2 forks in the slow cooker.
  • Serve on a burger bun with slaw.
  • Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
  • Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams

4 chicken breasts
8 burger buns
1 ½ cups ketchup
¾ cup apple cider vinegar
½ cup dark brown sugar
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
¼ teaspoon cayenne powder
1 teaspoon garlic powder
2 tablespoons worcestershire sauce
¾ cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar
salt, to taste
pepper, to taste
2 cups green cabbage
2 cups red cabbage
1 cup shredded carrot

SLOW-COOKER SHREDDED CHICKEN

This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h10m

Yield about 6 cups shredded chicken

Number Of Ingredients 8



Slow-Cooker Shredded Chicken image

Steps:

  • Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
  • Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
  • Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
  • Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
  • Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

3 pounds boneless skinless chicken breasts
1 1/2 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 strips lemon peel, removed with a vegetable peeler, optional
1 bay leaf, optional
Kosher salt and freshly ground black pepper

SLOW COOKER BBQ PULLED CHICKEN

This is a delicious, smoky, slow cooker dish that is easy to make, and it doesn't require a BBQ grill or smoker. My husband and I love this dish and enjoy it on freshly baked or toasted onion rolls but really any bun is fine. I serve it with fries and sometimes coleslaw. Enjoy.

Provided by Tanja A

Categories     Slow Cooker Chicken Main Dishes

Time 4h25m

Yield 6

Number Of Ingredients 9



Slow Cooker BBQ Pulled Chicken image

Steps:

  • Spray a slow cooker with nonstick spray.
  • Season chicken with smoked paprika, seasoning salt, barbecue seasoning, and pepper; place in the slow cooker.
  • Mix barbecue sauce, Worcestershire sauce, and liquid smoke together in a small bowl. Pour over chicken, making sure chicken is completely covered.
  • Cover and cook until meat can be shredded with a fork, about 6 hours on Low or 4 hours on High.
  • Remove chicken and pull. Return to the cooker and mix well with the barbecue sauce.
  • Let sit 5 to 10 minutes before serving.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.1 g, Cholesterol 65.9 mg, Fat 1.8 g, Fiber 0.7 g, Protein 26.3 g, SaturatedFat 0.4 g, Sodium 1201.6 mg

nonstick cooking spray
3 large skinless, boneless chicken breast halves
2 teaspoons smoked paprika
¼ teaspoon seasoning salt, or to taste
¼ teaspoon barbeque seasoning, or to taste
ground black pepper to taste
1 (18 ounce) bottle barbeque sauce
¼ cup Worcestershire sauce
1 teaspoon mesquite-flavored liquid smoke

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