Pulled Chicken Recipe
Pulled chicken draws inspiration from pulled pork, a classic staple of American barbecue, particularly in the southern United States. While pulled pork is slow-cooked or smoked, pulled chicken offers a faster, leaner alternative that retains all the tender goodness.
Equipment
- Large pot or slow cooker
- Mixing bowl
- Two forks (for shredding)
- Measuring spoons and cups
Ingredients
- 2 lbs (about 4 large) boneless, skinless chicken breasts
- 1 cup barbecue sauce (or your preferred sauce)
- 1 cup chicken broth (or water)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: 2 tbsp brown sugar (for a sweeter profile)
Instructions
- Prepare the ChickenRinse and pat dry the chicken breasts. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Stovetop Method:In a large pot, heat a tablespoon of oil over medium heat. Sear the chicken on both sides for 2–3 minutes until golden.
- Add the chicken broth (or water) and bring it to a gentle simmer. Cover the pot and cook on low for 20–25 minutes, turning occasionally, until the chicken is fully cooked and tender.
- Slow Cooker Method:Place the seasoned chicken in the slow cooker. Pour in the chicken broth and ½ cup of barbecue sauce.
- Cook on low for 4–6 hours or high for 2–3 hours until the chicken shreds easily.
- Shred the ChickenTransfer the cooked chicken to a plate. Use two forks to pull the meat apart into thin, stringy pieces.
- Combine with SauceIn the pot or slow cooker, mix the shredded chicken with the remaining barbecue sauce. Let it simmer for 5–10 minutes on low to allow the flavors to meld. Adjust seasoning if needed.
- Serve and EnjoyServe the pulled chicken warm on sandwich buns, in tortillas, over rice, or with a side of coleslaw.