This Crock-Pot Pulled Chicken recipe is made without BBQ sauce and not only is it super easy to prepare, but it is also delicious.
My husband doesn't care for BBQ sauce, and my son and I prefer it a bit spicier than my daughter does. Preparing the chicken this way gives everyone a chance to 'fix up' their sandwich their favorite way.
How to Make Crock-Pot Pulled Chicken
Start by chopping 1 onion and placing it in the bottom of the crock-pot. Over the onion, lay the boneless chicken thighs and breasts. Pour in about 1 cup of chicken broth. You can use less if you don't want as many juices.
Sprinkle some onion powder, garlic powder, smokey paprika, salt, and pepper over the top. Put the crock-pot on low and cook until the chicken is done (165 degrees). These pieces were not very large and they took about 4-5 hours on low.
When the chicken is done, start to shred it with a couple of forks. You can either do this in the crock-pot, or in batches on a plate or cutting board. Whichever is easier for you. Put the shredded chicken back in the broth and set the crock-pot to warm.
The Chicken is Ready to Serve
Finally, when you are ready to serve, remove some of the chicken using a slotted spoon or a pair of tongs to drain the juices. Place the chicken on a bun, I prefer to toast the bun first.
You can enjoy the Crock-Pot Pulled Chicken just as it is, or top with your favorite BBQ sauce.
Sprinkle on some cayenne pepper if you like a little bit of heat. Use plain hamburger buns or any bread or roll of your choice.
Crock Pot Pulled Chicken
1 Onion, chopped
2 boneless, skinless Chicken Breasts
4 boneless, skinless Chicken Thighs
1 cup Chicken Broth (adjust to taste)
1 teaspoon, or so, each...
Pepper to taste.
Chop onion and place it in the bottom of the crock-pot. Lay the chicken breasts and thighs over the top of the onion. Pour broth over the chicken. Sprinkle with spices and cook on low until chicken is done (165 degrees).
Shred chicken using 2 forks and place back into the broth, set the crock-pot to warm until ready to serve.
Enjoy the chicken as is, or sprinkle a little cayenne pepper and/or top with your favorite BBQ sauce.
*I like to spray my crock-pot with non-stick cooking spray to make clean up easier.
*If you have large pieces of chicken, you can cut them into smaller pieces before cooking.
*You can cook the first hour or two on high, then turn the temperature to low to finish cooking.
CROCK-POT PULLED CHICKEN
- Slow Cooker
- 1 Onion chopped
- 1 pound Chicken Breasts boneless, skinless
- 1 ½ pounds Chicken Thighs boneless, skinless
- 1 cup Chicken Broth adjust to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smokey Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Chop onion and place it in the bottom of the slow cooker. Lay the chicken breasts and thighs over the top of the onion. Pour broth over the chicken. Sprinkle with spices and cook on low until chicken is done (165 degrees).
- Shred chicken using 2 forks and place back into the broth, set the crock-pot to warm until ready to serve.
- Enjoy the chicken as is, or sprinkle a little cayenne pepper and/or top with your favorite BBQ sauce.