Sometimes when I look at, I just wanna give myself a good shake.
I have cooked pulled pork in the slow cooker loads of times. It is a great party food because you can feed many people at once and well, folks put together their own burgers so essentially all one needs to do is to cook the pulled pork.
So, why-oh-why have I not done (roughly) the same with chicken?
I guess the main reason was because I had the (mis)conception that the chicken would be dry. I am not a huge fan of chicken breast – sure, I use it a lot because it is such a useful cut of meat, but if I had a choice between breasts and thighs, I would go for the thighs every single time.
But you know, I was so so wrong. We had pulled chicken sliders for dinner tonight and I already want to cook this again very soon.
The best part of it all (apart from the yumminess of the chicken) was how easy it was to put together. Since I’ve been extra busy with extra classes because of the upcoming exams, I have been trying to think of ways in which I can put dinner on the table with minimum fuss.
In this case, I basically placed the chicken in the slow cooker and once the chicken was cooked, I shredded it and served it with lettuce and cheese in a bun.
These are the (very, very) short instructions on how to cook this dish.
In a bowl, whisk together all the ingredients except the chicken and the barbecue sauce to make a dry rub.
Coat the chicken with the dry rub.
Place the chicken in the bowl of a slow cooker, pour the barbecue sauce over the chicken and cover with a piece of baking paper.
Put the lid on and cook on LOW for 3-4 hours, or until chicken is tender.
Cool slightly before shredding the chicken with a pair of forks.
Pour the cooking juices into the chicken. Stir to mix. Use immediately, or keep in the fridge until needed.
The chicken can be used in infinity number of ways – I will show more recipes in upcoming posts very soon! 🙂
- 2 chicken breasts (4 halves)
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon cayenne (optional)
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 1/3 cup (80ml) barbecue sauce - I used Heinz Smoky BBQ Sauce
- Combine all the ingredients except the chicken and the barbecue sauce to make a dry rub.
- Coat the chicken with the dry rub. Place the chicken in the bowl of a slow cooker, pour the barbecue sauce over the chicken and cover with a piece of baking paper. Put the lid on and cook on LOW for 3-4 hours, or until chicken is tender.
- Cool slightly before shredding the chicken with a pair of forks.
- Pour the cooking juices into the chicken. Stir to mix. Use immediately, or keep in the fridge until needed.
This post kicks off a month-long linky party – Little Thumbs Up April 2015 – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by myself, Diana from The Domestic Goddess Wannabe.
Cooked something with chicken this month? Come join us and add your link by clicking on the Little Thumbs Up icon above!
Tools I love and use in my kitchen:
Tovolo Mini Silicone Tongs – Chili Pepper
Tovolo Stainless Mixing Bowl – Available soon in Tovolo Singapore
Do you think this will work in a thermal pot? The type you put over the stove to cook then put into the thermal container?
Okay, this really stumped me because I don’t have one of those thermal pots and I have never used one. But from what I know, doesn’t it need a lot of liquid to work?
Hi Diana,
I’m back!
I’m with you… Pulled chicken is so much easier to cook as it takes less time to cook. I have cooked pulled chicken before but my husband and son told me that the pork is better… You know. My eyes were rolling but their minds are still set on pork. Hmmm… Got to try your recipe and hope that this one will change their minds.
Zoe
Hi Zoe, so happy you are back! I think pulled chicken is more versatile, and cooks faster. But you know, to each his own.
I’m also not a fan of chicken breasts as I’ve always find them quite dry. But I guess the barbeque sauce will make them less dry, perfect for sandwiches!
I so agree with you Jasline. Normally chicken boobs is so zzzzzzzzzzzzz. I really like it cooked this way. I made it again this week LOL.
Hi Diana,
I have tried pulled pork but not chicken. The other day I was think I would like to try.
Now, I can just borrow your recipe and go ahead.
One thing that bother me, should I use thighs or breast…lol
I will try this ! Stay tuned!
mui
I am so watching for your post!!!
May I clarify if the baking paper is to be slow-cooked together with the seasoned chicken for 3-4 hrs? Thank u!
Yes. It prevents too much moisture from evaporating and keeps the chicken moist.
Thank you very much for your prompt reply! Appreciate it very much! Your mini pies using these pulled chicken look so delicious! Yums!!
Hi Goddess,
I love your blog and funnily enough only stumbled upon it 2 days ago. “Ginny come lately’ or better late than never? And I do not even live near a well.
Would you be kind enough to post a chicken stew recipe? Its one of my favourite food during winter but somehow I could never get to taste hearty.
thank you.
Linda
Thank you Linda!!! It is so nice of you to leave a comment. Funnily enough, I was going to cook chicken stew next week. so, yep, keep an eye out for it!
Do you think this will work using stove top pressure cooker?
I have not tried but I think it would. 🙂
Pulled PORK sliders. You make. I eat.
Anytime! 😀
Hi Diana,
May I check with you. . If I want to cook this pulled chicken and freeze it for later use, how long is the recommended duration?
Thanks for sharing. Really love those one pot meals 🙂
Hi Rainne, Once cooked you can keep in the fridge in an air tight box for up to 5 days.
Hi Diana,
Thanks for your reply 🙂
Just to clarify, do you mean just keeping it in the fridge and not freezer compartment?
I thought in freezer can be longer?
Thanks..
Yes, I was referring to the fridge. You can keep in freezer for up to 3 months. 🙂
Thank you ^_^
Thank you ^_^
You are welcome Rainne!