Slow Cooker Crockpot Pulled Chicken
Indulge in the mouthwatering goodness of Slow Cooker Crockpot Pulled Chicken, a succulent and flavor-packed dish that effortlessly combines convenience with the rich, smoky essence of a homemade rub. As the chicken slow-cooks to tender perfection, the spices penetrate ensuring each bite is well seasoned. For the final touch, drizzle with your favorite BBQ sauce
Servings 6 servings
Calories 306kcal
Equipment
Ingredients
- 2-3 pounds boneless skinless chicken thighs or breasts
- ¼ cup soy sauce
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste I like to add this once the chicken is cooked and taste repeatedly and adjust.
- 1 cup BBQ sauce Optional for sauced chicken.
Instructions
- Add the chicken to the bottom of the slow cooker. Mine is 7 quart.
- Combine the soy sauce and all of the spices and drizzle it over the chicken.
- Place the lid on the slow cooker and cook for 7-9 hours on Low or 4-5 hours on High.
- Chicken is safe to eat when it reaches an internal temperature of 165 degrees, but with pulled chicken when the internal temp reaches 175 degrees, it will typically shred really easily and yield tender meat. Use a meat thermometer.Pulled chicken should be tender and easily shred with forks or tongs. If the meat resists shredding or feels tough, it may need more time to cook.
- Drizzle BBQ sauce over the chicken (optional) and serve.
Notes
Once cooked, taste the chicken and adjust the spices to suit your taste.
You can use a store bought BBQ seasoning or rub if preferred.
You can use apple cider vinegar instead of soy sauce if preferred.
Nutrition
Serving: 4ounces | Calories: 306kcal | Carbohydrates: 21g | Protein: 38g | Fat: 8g