Pulled chicken uit de slowcooker

Ingredients

• 800 gchicken breast fillets
• 150 mlchicken stock
• 150 mlbarbecue sauce of your choice
• 1 tbspWorcestershire sauce
• 1onion, sliced into rings
• 2 tspsmoked paprika
• 1 tspgarlic powder
• 1 tsponion powder
• 1 tspground cumin
• 1 tspbrown sugar
• 1 tspsalt
• ½ tspblack pepper
• 1 tbspoil, for searing
• to servesoft rolls, tortillas or taco shells

Instructions

1. 1

   Mix the seasoning

   In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, brown sugar, salt and pepper to make a dry rub. Pat the chicken dry with kitchen paper and rub the mixture over all sides.

2. 2

   Sear the chicken

   Heat the oil in the slow cooker on its browning or sauté setting, or use a frying pan. Sear the chicken for about 2 minutes per side, until golden.

3. 3

   Add the sauce

   Put the chicken in the slow cooker if you seared it in a frying pan. Add the chicken stock, barbecue sauce, Worcestershire sauce and sliced onion.

4. 4

   Slow cook

   Cook on low for 6–7 hours. If you have less time, cook on high for 3–4 hours.

5. 5

   Shred the chicken

   Lift the chicken out of the slow cooker and pull it into thin strands using two forks or meat claws.

6. 6

   Toss with juices

   Return the shredded chicken to the cooking juices and stir well so it absorbs the sauce. Taste and add extra salt, pepper or a little more barbecue sauce if needed.

7. 7

   Serve the chicken

   Serve in soft rolls with coleslaw, or use as a filling for tacos or wraps, or spoon it over baked potatoes.

What is pulled chicken?

Pulled chicken is cooked until tender, then separated into fine strands and mixed with its sauce. It is an American-style barbecue dish, and this slow-cooker version uses smoked paprika, cumin and barbecue sauce for a savoury, smoky flavour.

Chicken breast keeps the dish relatively lean, while the cooking liquid helps keep the shredded meat moist. The slow cooker also makes it a practical choice when you want most of the cooking to happen unattended.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 46g protein, 16g carbs, 8g fat.

The chicken supplies most of the protein, while the barbecue sauce and brown sugar contribute most of the carbohydrates and sugars. Oil adds fat, and the stock, barbecue sauce and salt contribute sodium; balance the plate with coleslaw or another vegetable, and remember that a roll or taco adds further carbohydrates.

Build flavour with the rub

Dry rub: mix the spices, sugar, salt and pepper evenly before coating the chicken so each piece gets a balanced layer of seasoning.

Searing: browning the seasoned chicken for about 2 minutes per side adds colour and savoury depth. Use the slow cooker’s browning setting or a separate frying pan, as the recipe allows.

Choose your cooking time

Low setting: allow 6–7 hours for the chicken to become tender. This is the longer, hands-off option.

High setting: cook for 3–4 hours when you have less time. Slow cookers vary, so check that the chicken is tender enough to pull apart before shredding.

Get the right texture

Shredding: remove the chicken from the cooker and pull it into thin strands with two forks or meat claws. If it resists, return it to the cooker and continue cooking until tender.

Saucing: stir the shredded meat back into the cooking juices so it takes up the barbecue flavour. Taste at the end before adding extra salt, since the stock and sauce are already seasoned.

Serve it your way

Soft rolls: serve the chicken in rolls with coleslaw for a barbecue-style sandwich.

Tacos and wraps: use the shredded meat as a filling, or spoon it over baked potatoes. Choose one of the suggested bases and add coleslaw if you want a crisp contrast.

Make the sauce suit you

Barbecue sauce: the recipe leaves the style up to you, so choose one whose sweetness and tang you enjoy. Taste the finished chicken and add a little more sauce if you want a stronger coating.

Cooking juices: the stock and sauces form the liquid the chicken cooks in. Stir the meat through these juices after shredding rather than serving it dry.

Recipe notes & tips

• Pat the chicken dry before adding the rub so it coats the surface evenly.
• Sear the chicken in batches if needed to avoid crowding the pan.
• Use the low or high cooking time according to how much time you have.
• Taste the cooking juices before adding extra salt or barbecue sauce.
• Shred the chicken while it is hot, then return it to the juices promptly.

Variations

• Tangier sauce: choose a sharper barbecue sauce for a more pronounced tang.
• Extra smoky: use a barbecue sauce with a smoky flavour to complement the smoked paprika.
• Taco filling: serve the chicken in taco shells with your preferred toppings.
• Wrap filling: spoon the pulled chicken into tortillas for an easy-to-hold serving.
• Baked potato topping: pile the saucy chicken over baked potatoes.

Common mistakes to avoid

• Uneven seasoning: mix the rub thoroughly and coat all sides of the chicken.
• Skipping the sear: brown the chicken briefly for the deeper flavour described in the method.
• Shredding too soon: if the chicken does not pull apart easily, return it to the cooker and continue cooking.
• Dry serving: stir the shredded chicken back through the cooking juices before serving.
• Over-seasoning at the end: taste first, as the stock and barbecue sauce may already be salty.

How to store

Refrigerate leftover chicken in an airtight container with some of its cooking juices for up to 3 days. Reheat thoroughly in a saucepan or microwave, stirring so the sauce warms evenly; add a splash of water or stock if it seems dry.

Frequently asked questions