Slow Cooker Pulled Chicken

Slow Cooker Pulled Chicken

Whenever I make my Slow Cooker Pulled Chicken, I’m transported back to a cozy kitchen filled with mouth-watering aromas. Slow Cooker Pulled Chicken is a dish that’s not just about the taste but also the delightful process of creating it. I still remember the first time I made Slow Cooker Pulled Chicken; the simplicity of the recipe and the rich flavors it produced were simply magical. It’s a recipe that has become a staple in my home, especially on busy weekdays when I need something easy yet delicious.

Preparing the Chicken

The journey to creating this amazing Slow Cooker Pulled Chicken begins with preparing the chicken thighs. I rinse and pat them dry, ensuring they are ready to soak in all the wonderful flavors. Sprinkling sea salt and freshly ground black pepper generously over the chicken always brings a sense of satisfaction. Mixing the dried oregano, ground cumin, and extra virgin olive oil for the rub is my favorite part. Rubbing this aromatic mixture all over the chicken thighs, I can almost taste the savory goodness that will come.

Slow Cooking Magic

With the chicken perfectly seasoned, it’s time to let the slow cooker work its magic. I layer the chicken in the slow cooker and top it with finely chopped onion, jalapeno, and minced garlic. Pouring the freshly squeezed orange juice over everything, I can already imagine the tender, juicy chicken that will result. Setting the slow cooker to low for 6 hours, I love knowing that a delicious meal is slowly coming together, filling my home with its inviting aroma.

Crisping and Serving

Once the slow cooking is done, shredding the chicken with two forks is a breeze. The final step of crisping the chicken in a nonstick pan adds that irresistible golden crisp to the edges. This step transforms the Slow Cooker Pulled Chicken into a dish that’s not just tender but also delightfully crispy. I always make sure to crisp the chicken in batches to get the perfect texture. Serving the crispy pulled chicken hot, whether in tacos, burritos, or sliders, it’s always a hit. Each bite is a burst of flavors, making all the effort worthwhile.

Chef’s Notes- Slow Cooker Pulled Chicken

• Chicken Thighs: Ensure the chicken thighs are boneless and skinless for ease of shredding and even cooking. Pat them dry thoroughly to help the seasoning stick better.
  • Onions and Garlic: Finely chop the onions and garlic to ensure they melt into the sauce, providing a rich, aromatic base.
    • Jalapeno: Removing the seeds will reduce the heat, but if you prefer spicier food, feel free to keep some seeds.
    • Seasoning: Generously season the chicken thighs with salt and pepper before adding the rub. This ensures the chicken is flavorful inside and out.
    • Rub Application: Rub the spice mixture thoroughly over the chicken to ensure each piece is well-coated for maximum flavor.
    • Slow Cooking: Cooking on low for 6 hours is ideal to achieve tender, juicy chicken that shreds easily. Avoid lifting the lid during cooking to maintain consistent heat and moisture.
    • Shredding: Let the chicken cool slightly before shredding to make handling easier. Use two forks to pull the chicken apart for a fine, even shred.
    • Crisping: Crisp the shredded chicken in batches in a hot pan to avoid overcrowding, which can lead to steaming instead of crisping. Drizzle with reserved juices for added flavor and moisture.
    • Versatility: This pulled chicken is perfect for tacos, burritos, sliders, or over a salad. Customize with your favorite toppings like avocado, pico de gallo, or a sprinkle of cheese.
    • Fresh Toppings: Add a squeeze of lime juice or fresh cilantro just before serving to brighten the flavors.
    • Freezing: This pulled chicken freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a pan or microwave.
    • Reheating: Reheat gently in a nonstick pan with a splash of the reserved cooking juices to maintain moisture and flavor.

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Slow Cooker Pulled Chicken

0.0 from 0 votes

Course: Main CourseCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

6

minutes

Calories

450

kcal

Resting Time

10

minutes

Total time

6

minutes

Dive into the world of succulent, juicy, and crispy pulled chicken with this easy slow cooker recipe! Perfect for tacos, burritos, or even sliders, this dish is a game-changer for your weeknight dinners. With minimal prep and maximum flavor, you’ll be savoring every bite. Inspired by the best chefs, this recipe ensures your chicken is tender and flavorful, with that perfect golden crisp. Get ready to impress your family and friends with this versatile and delicious meal!

Ingredients

• 4 lbs boneless skinless chicken thighs

• 2 1/2 tsp sea salt

• 1 tsp black pepper freshly ground

• 1 large yellow onion finely chopped

• 1 jalapeno pepper seeds removed and finely chopped

• 4 cloves garlic minced

• 3/4 cup orange juice freshly squeezed (from about 2 oranges)

• 1 tbsp dried oregano

• 2 tsp ground cumin

• 1 tbsp extra virgin olive oil

• Alternative Ingredients:

• Chicken Thighs: Substitute with boneless skinless chicken breasts or pork shoulder for a different protein.

• Jalapeno: Replace with green bell pepper for a milder flavor.

• Orange Juice: Use pineapple juice for a tropical twist.

• Olive Oil: Swap with avocado oil or coconut oil.

Directions

• Prepare Chicken – Rinse and pat dry the chicken thighs. Season them generously with salt and black pepper.
• Make the Rub – In a small bowl, mix together the oregano, cumin, and olive oil. Rub this mixture all over the chicken thighs.
• Slow Cook – Place the seasoned chicken in the slow cooker. Add the chopped onion, jalapeno, and minced garlic on top. Pour the orange juice over everything. Cover and cook on low for 6 hours or until the chicken is tender and easily shredded.
• Shred Chicken – Once cooked, remove the chicken from the slow cooker and let it cool slightly. Shred the chicken using two forks.
• Reduce Juices – Optional: Skim off excess fat from the remaining juices in the slow cooker. If there is more than 2 cups of liquid, reduce it down to about 2 cups by simmering on the stove.
• Crisp Chicken – Heat a tablespoon of oil in a large nonstick pan over high heat. Spread a portion of the shredded chicken in the pan and drizzle some of the reserved juices over it. Cook until the bottom side is golden brown and crispy. Flip briefly to sear the other side without over-browning.
• Serve – Repeat the crisping process in batches to avoid overcrowding the pan. Serve the crispy pulled chicken hot in tacos or as desired.

Equipment

• chef’s knife
• cutting board
• Slow Cooker
• nonstick pan
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 30g
• Saturated Fat: 8g
• Cholesterol: 150mg
• Sodium: 600mg
• Potassium: 700mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 3g
• Protein: 40g
• Vitamin A: 200IU
• Vitamin C: 10mg
• Calcium: 50mg
• Iron: 3mg

FAQs- Slow Cooker Pulled Chicken

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts for thighs. However, thighs tend to be more flavorful and juicier.

How do I make this dish spicier?

To increase the heat, keep some or all of the jalapeno seeds, or add a pinch of cayenne pepper to the rub.

Can I cook this on high instead of low to save time?

Cooking on high is an option, but the chicken may not be as tender. If you must cook on high, reduce the time to 3-4 hours and check for doneness.

What can I use instead of orange juice?

Pineapple juice is a great alternative for a tropical twist, or you can use apple cider vinegar for a tangy flavor.

How do I prevent the chicken from drying out?

Ensure there is enough liquid in the slow cooker and avoid overcooking. Adding some of the reserved cooking juices when crisping in the pan also helps maintain moisture.