lunch · dinner
Slow-Cooker Pulled Chicken
Ten minutes of effort in the morning, a mountain of pulled chicken by pickup time. Sandwiches, bowls, wraps - it does all of it.
Macros per serving
Calories
360
Protein
40g
Carbs
30g
Fat
9g
Fiber
3g
Per serving
Ingredients
- Chicken breasts1kg
- BBQ sauce1 cup (250ml)
- Chicken stock1/2 cup (125ml)
- Smoked paprika2 tsp
- Garlic powder1 tsp
- Wholemeal rolls or wraps6
Method
- 1
Put chicken, stock, paprika and garlic powder in the slow cooker. Low for 4 hours (or high for 2.5).
- 2
Shred with two forks right in the pot - it should fall apart.
- 3
Stir in the BBQ sauce and let it soak up the juices for 10 minutes.
- 4
Serve in rolls, over rice, or in wraps. Portion the rest - it also freezes brilliantly.
Common questions
›Can I use frozen chicken breasts in the slow cooker?
Food-safety guidance says no - the meat spends too long in the temperature danger zone. Thaw in the fridge overnight first; the ten minutes of planning is worth it.
›How long does pulled chicken keep?
Four days in the fridge, three months in the freezer, and it freezes brilliantly in flat bags. One Sunday batch becomes wraps, bowls, quesadillas and sandwiches all week.
›Why did my slow-cooker chicken come out dry?
It went too long - breasts are done at 4-5 hours on low, and every hour past that steals moisture. Shred the meat back into the cooking liquid and it recovers most of what it lost.
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