Slow cooker pulled chicken was made in my new Hamilton Beach slow cooker as part of a collaboration with the Hamilton Beach Corporation. In exchange for writing this post, I received a free slow cooker, but I received no additional compensation. All thoughts and opinions are my own.
You and I both know that preparing fresh meals from scratch every day can be hard work, not to mention stressful. Especially when there are lots of family commitments keeping you busy and away from the house. Heck, some families even find it tough to schedule a time to eat meals together around the dinner table. That’s where slow cookers come into the picture, to take the stress and mess out of preparing dinner. That’s what it did for me in the case of this slow cooker pulled chicken recipe.
Hamilton Beach has sparked a movement to get people back around the dinner table and to be able to enjoy all of the flavors of fall comfort foods, too. I’m pretty confident that using a slow cooker to help with the meal prep is a great way to do it.
I can’t even explain how much I love my slow cooker! Truth is, I never really thought I’d get into using it as much as I have. I mean, it’s sort of bulky and and hard to find a place to store in my tiny kitchen, but now that I’ve saved so much time making easy meals with it, I don’t mind moving things around in my kitchen to make room for it. It’s like my little miracle worker!
The Hamilton Beach 6-Quart Set ‘n Forget Programmable Slow Cooker has been in my apartment for the past month, and it’s been used to make some awesome meals.
There are so many great features to this slow cooker! Just click here to visit the Hamilton Beach website to learn about what this model has to offer.
My favorite slow cooker recipes to date have been the Slow Cooker Meatball Sandwiches, Slow Cooker Italian Chicken, and Slow Cooker BBQ Sticky Rice. That is, until I made this slow cooker pulled chicken. I used the pulled chicken to put into sandwich buns. I don’t know if it’s because the I used the probe thermometer to make sure that I wasn’t overcooking my chicken, or if it was the sweet smoky combo of the sauce, but this slow cooker pulled chicken really did knock my socks off.
I thought the probe thermometer might just be a fun gadget that didn’t serve much purpose. I was happily surprised to find out how accurate it really is! All I had to do was insert the probe through the hole in the lid and down into the thickest part of the chicken breast. Then I closed and clamped the lid and programmed the slow cooker to tell me when the chicken reached 163 degrees.
FOOD FACT: 165 is the safe cooking temperature for poultry, but due to carryover cooking, I under cook foods by 2-3 degrees.
After the timer went off, I opened the gasket sealed lid of the cooker and inserted my manual food thermometer into the same place the probe had been. Wah-lah… 163 degrees popped up. Color me impressed! I put the lid back on and cooked the chicken for another 30 minutes on high to make the chicken easier to pull apart.
If I had wanted to serve BBQ chicken breasts for dinner, the buzzer would have meant that dinner was ready to serve. FYI, cooking 2 pounds of chicken breasts on high took 90 minutes. When the food reaches the proper internal temperature, the cooker switches to a “keep warm” setting. Perfect for when I have to run out of the house unexpectedly.
I’m giving serious consideration to roasting a small turkey or ham in it for Thanksgiving. I totally trust it to cook my dinner to easy peasy, safe food perfection.
Please let me know what you think of this slow cooker pulled chicken recipe!
Slow Cooker Pulled Chicken Recipe
- 3 pounds boneless, skinless chicken breast (approx. 2 large breasts)
- 2 medium yellow or white onions, peeled and diced
For the BBQ Sauce
- 3 cups organic ketchup
- 3/4 cup light or dark brown sugar
- 3 ounces (1/3 liquid cup) cider vinegar
- 1/3 cup Worcestershire sauce
- 3 Tablespoons molasses
- 3 Tablespoons lemon juice
- 3 Tablespoons yellow mustard
- 1 Tablespoon liquid smoke
- 3/4 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons sea or Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked chipotle powder
- 1 tablespoon chili powder
- Prepare BBQ Sauce
- Place all ingredients into a medium sized saucepan over medium heat; stir to combine.
- Bring contents to a simmer and cook until sauce thickens and becomes darker in color, about 10-15 minutes.
- When refrigerated in a well covered container, the sauce will store well for up to 2 months.
- For Pulled Chicken
- Place chicken breasts and diced onion into the bottom of a 6-quart slow cooker. Cover with sauce and stir to coat.
- Using manufacturer's instructions to operate the slow cooker, cook on high for 3--4 hours or on low for 6-7 hours. Chicken is done when meat thermometer inserted into thickest part of the breast reaches at least 163 degrees F. and chicken is starting to break apart on its own.
- After chicken has cooked, carefully remove breasts from cooker and transfer to a cutting board. Use two forks to pull the chicken apart and into shredded pieces. Return shredded chicken to slow cooker and stir into the BBQ sauce. Allow chicken to cook on low for another 15 minutes.
- Serving Suggestion Serve on buns, wrapped in flour tortillas, over rice, or on top of a garden salad.