Slow Cooker Pulled Chicken

Method

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1. Mix the sugar, paprika, garlic powder, onion powder, cumin, salt and pepper and rub all over the chicken.

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2. Spread the onion over the base of the slow cooker and pour in the stock. Lay the chicken on top.

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3. Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is completely tender and shreds easily.

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4. Lift the chicken onto a board and shred with two forks.

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5. Skim any fat from the cooking liquid and return the chicken to the slow cooker with 120 ml of the liquid, the barbecue sauce and the vinegar.

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6. Stir, cover and cook on high for 15 minutes so the chicken soaks up the sauce.

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7. Pile into buns with coleslaw and pickles.

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Chef’s Tips

• Shred it once it is tender, not long after. Overcooked chicken turns to dry threads.
• Return some of the cooking liquid to the shredded meat so it stays juicy.
• Add the barbecue sauce at the end. It scorches on the base of the pot.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Coleslaw
• Corn on the cob
• Baked beans

Storage & Reheating

Refrigerate up to 4 days and reheat with a splash of stock. Freeze in portions for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.