Slow cooker pulled chicken

Why you'll love this recipe

This slow cooker pulled chicken is meal prep gold. With just 10 minutes of prep, you'll have enough tender, flavourful chicken for an entire week of meals. Use it in everything from tacos to salads.

Ingredients

For the chicken:

• 1kg chicken breast
• 240ml chicken stock
• 2 tablespoons olive oil
• 4 cloves garlic, minced

For the seasoning:

• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chilli powder
• Salt and pepper to taste

Instructions

1. Season the chicken: Mix all seasonings together. Rub the chicken breasts with olive oil, then coat with the spice mixture.

2. Add to slow cooker: Place chicken in the slow cooker. Add garlic and pour chicken stock around (not over) the chicken.

3. Cook: Set slow cooker to low and cook for 6-8 hours, or high for 3-4 hours. Chicken is done when it shreds easily with two forks.

4. Shred: Remove chicken and shred with two forks. Return to the slow cooker and toss with cooking liquid.

5. Serve or store: Use immediately or divide into portions for the week.

Tips for success

• Don't lift the lid: Every peek adds 20-30 minutes to cooking time.
• Use thighs for more flavour: Chicken thighs stay more moist, though breasts work well too.
• Save the liquid: The cooking liquid adds moisture and flavour when reheating.

Variations

• BBQ: Add 120ml sugar-free BBQ sauce during the last hour.
• Buffalo: Toss shredded chicken with buffalo sauce.
• Asian: Use ginger, soy sauce, and rice vinegar in place of the spice rub.

Storage

Refrigerate in an airtight container with some cooking liquid for up to 5 days. Freeze for up to 3 months.