Slow Cooker Pulled Chicken Recipe (2024)

FAQs

Is there a difference between pulled and shredded chicken? ›

There is no difference between shredded chicken and pulled chicken; both terms can be used interchangeably. Both refer to meat cooked until tender, then “pulled” or “shredded” along the meat's grain. Shredded and pulled chicken are popular in sandwiches, soups, pizzas, tacos, enchiladas, and casseroles.

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big.

You can use pre-cooked or fresh-baked, boneless chicken pieces, although if the meat is still warm the shredding process is easier. Here's how to do it: Remove any skin from the chicken pieces.

While any cut of chicken can be shredded, boneless, skinless chicken breasts are naturally made for shredding: their fibers are perfectly aligned so the breast shreds easily and quickly. If you want shorter pieces in your shredded chicken, cut the breast in half crosswise before shredding it.

For a whole chicken – Place it in your slow cooker breast side down. Cover with the lid and cook on High for around 4-5 hours or Low for 6-8 hours. For bone-in pieces - Arrange chicken pieces in a single layer in the slow cooker. Cover with the lid and cook on High for around 3-4 hours or Low for 4-6 hours.

Adding some liquid to the slow cooker is an essential step, and ensures that the chicken is tender and juicy.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes. Perfect for shredding!

What liquid do you put in a slow cooker? ›

To ensure the dinner cooks correctly and doesn't get soggy, decrease the amount of liquids you add. Usually only ½ to 1 cup of liquid does the trick. And, for extra flavorful results, try using liquid like broth, wine, or juice, instead of just plain water.

You can overcook chicken in a slow cooker. If the chicken is cooked too long, it will become dry and tough. Check your chicken for doneness early, especially if it is one of your first times making it.

For optimal results, it's generally recommended to cook chicken on the low setting in a crockpot. This slower cooking method allows the chicken to become more tender and absorb flavors, resulting in a juicier and more flavorful dish compared to using the high setting.

Rubbery chicken is usually an indicator of overcooked chicken. The longer the chicken cooks, the more moisture it loses, and without moisture, the protein fibers become elastic, AKA rubbery.

The term “pulled” is usually associated with pulling meat off the bone, whereas shredded meat may be either pulled from the bone or come from a boneless cut. Pulled meat and shredded meat can be substituted for each other in recipes, as long as you've used the right kind of cut in the first instance.

of meat : prepared after being cooked to tenderness by being pulled apart into pieces or shreds. pulled pork. pulled chicken.

Pulled pork is just shredded pork that has been traditionally smoked or slow-cooked to achieve a soft texture.