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A square photo with a sandwich with pulled chicken and a salad. on a white background.

Slow Cooker BBQ Pulled Chicken

Andréa
Today on the blog, there is a tasty recipe that you will definitely want to make: Slow Cooker BBQ Pulled Chicken. Juicy, flavorful chicken pieces with a homemade BBQ sauce perfectly balance sweetness and a little spice.
Prep Time 10 minutes
Slow cooking 7 hours
Total Time 7 hours 10 minutes
Course Dinner
Cuisine American
Servings 4 persons
Calories 585 kcal

Ingredients
 

  • 1 tablespoon vegetable oil
  • 1 shallot finely chopped
  • 2 cloves garlic finely chopped
  • ½ cup curry sauce
  • 1 tablespoon Worcestershire sauce
  • ⅓ cup Japanese soy sauce
  • ⅓ cup dark brown sugar
  • 1 teaspoon fennel seeds
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 pounds chicken breast
  • 4 Sandwich buns
  • 4 oz. mixed lettuce

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Put oil in a pan and fry the shallot for three minutes on medium heat.
    1 tablespoon vegetable oil, 1 shallot
  • Add the garlic and stir-fry for thirty seconds. Put everything in the slow cooker.
    2 cloves garlic
    A saucepan containing a fried onion and garlic.
  • Pour the curry, Worcestershire, and soy sauce, and stir in the fennel seeds and sugar. Season with salt and pepper.
    ½ cup curry sauce, 1 tablespoon Worcestershire sauce, ⅓ cup Japanese soy sauce, ⅓ cup dark brown sugar, 1 teaspoon fennel seeds, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
  • Place the chicken in the slow cooker and turn to coat with the sauce.
    2 pounds chicken breast
    A slow cooker filled with chicken fillets in a BBQ sauce.
  • Turn the slow cooker on low for 7 hours.
  • Use two forks to separate the cooked chicken.
    A slow cooker in which the chicken is pulled apart with two forks
  • Stir everything thoroughly into the sauce again. Top the pulled chicken with lettuce. Serve immediately.
    4 Sandwich buns, 4 oz. mixed lettuce
    A slow cooker filled with pulled chicken.

NOTES

1. BBQ sauce: Instead of making the BBQ sauce yourself, add 1 ¼ cup (300 ml) of ready-made BBQ sauce.
2. Also delicious: Substitute mixed salad, with a traditional coleslaw.
3. Oven, pressure cooker or Instant Pot
  • Oven: Set the oven between 200 and 230 °F (90 - 110 °C). Put everything in an oven dish with a lid and let it cook for 4 hours.
  • Pressure cooker - Instant Pot: For this amount of meat and sauce, use the pressure cooker or Instant Pot on high for 1 hour and 20 minutes.
4. Storage
Let the Pulled Chicken and sauce cool quickly to room temperature.
  • Refrigerator: Store the pulled chicken covered in the fridge for up to 3 days.
  • Freezer: Pack in a freezer container or bag and freeze for up to 2 months.
  • Reheat: Place in an oven dish and cover. Use bottom and top heat for 20 minutes at 350 °F (180 °C). It can also be reheated on the stove over medium heat but dries out quickly. Add a little extra water to keep the pulled chicken moist if necessary.

Nutrition

Calories: 585kcal | Carbohydrates: 61g | Protein: 57g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 2163mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2328IU | Vitamin C: 8mg | Iron: 4mg
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