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' recipe #56374, just in case :) )This is easy and fun to do, I hope you enjoy it as much as I have."
 
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Ready In:
6hrs 10mins
Ingredients:
6
Yields:
4-6 cups
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ingredients

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directions

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

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Reviews

  1. A great, easy way to make filling for tacos. A skinny, sad little supermarket chicken turns out well with this treatment.
     
  2. This was a pretty good recipe. I made to round out the choices at a party we had. We had brisket, and pulled pork, so I made chicken too. It was tasty, but nothing really WOW about it.
     
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RECIPE SUBMITTED BY

I enjoy cooking, baking and cross stitching. I like to see peoples faces when they enjoy a meal that I have prepared.
 
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