Slow Cooker Shredded or Pulled Chicken

“This comes from my well used slow cooker cook book called "The 150 best slow cooker recipes" by Judith Finlayson. I love this cook book and I have already shared a recipe or two from this book. The title in the book is shredded chicken but I call it pulled because that is how I get the meat off. :) Anyways, I love this recipe because you can use the chicken for anything you want like sandwiches, tacos, or even enchiladas. (Which by the way I found a great enchilada recipe by 'Hey Jude' Chicken Enchiladas, just in case :) )This is easy and fun to do, I hope you enjoy it as much as I have.”
READY IN:
6hrs 10mins
YIELD:
4-6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients in slow cooker stoneware, laying dark meat (legs and thighs) on bottom and white (breasts) on top.
  2. Add water to cover.
  3. Cover and cook on low for 6 hours, until chicken is cooked through.
  4. Allow to cool in liquid.
  5. Remove skin and bones from chicken and shred by pulling the meat off the bones and apart with your fingers.
  6. Cover and refrigerate until ready to use.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: