Pulled BBQ Chicken

In my opinion, pulled meats are the best meats. The tenderness of a slow cooked meat, mixed with the tang of a homemade bbq is very hard to beat. I’ve put together my own recipe for pulled chicken, improvising from the recipe I usually use for pulled pork. Chicken is a little less tender than pork, but for healths sake I decided to give it my best shot. Most pulled porks use pork shoulder, one of the fattiest parts of the pig. For this recipe I use lean, skin removed, white chicken breast. Most pulled chicken recipes use dark meat or thighs, which are once again, fatty. Even though I opted for the lower fat version of this recipe, it still worked out amazingly!!

All set for diving in

The key to any good slow cooked meal is adding an ingredient that will caramelize… something with sugar. Usually I would use orange juice or root beer but we’re moving next week and my mother refused to let me buy any ingredients, just use things up. So I settled on brown sugar and lemon juice instead, which still worked really well!

The other trick with slow cooking is, of course, leaving yourself enough time. This recipe when done right should take around 7 hours in total. That includes 1/2 hour for prep, 6 hours cooking, and 1/2 hour preparing for plating.

Half way through cooking the chicken

I served the meal on a fresh slice of focaccia, open faced. I added a layer of chipotle mayo on the bread beforehand and let it soak for a few hours. I also made a low fat coleslaw to top the pulled pork with, a delicious addition. Adds a little extra crunch!

Fresh focaccia with garlic, chipotle mayo!

Ingredients for Chicken

  • 4 large chicken breasts
  • 1 white onion, sliced
  • 1 cup ketchup
  • 2 tbsp cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsbp yellow mustard
  • 1tsbp Worcestershire
  • 3 tbsp brown sugar
  • 1tbsp lemon juice
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 1tsp paprika
  • 1 tsp garlic powder
  • bottled smoke
  • 1 tsp sea salt
  • Fresh focaccia bread
  • 2 tbsp Mayo, 1 clove minced garlic + 2 tsp chipotle seasoning

Ingredients for Coleslaw

  • 1 head Asian cabbage, thinly sliced
  • 2 carrots, grated
  • 1 cucumber, skinned and grated
  • 1/2 red onion, thinly sliced
  • 1 tbsp lite mayo
  • 4 tbsp plain yogurt
  • 2 tbsp cider vinegar
  • 1 tbsp Dijon mustard

For coleslaw, mix wet ingredients together and add the veggies

1. Slice onion and lay on the bottom of a slow cooker, mix together everything from ketchup to sea salt on the list and pour over top the onion

2. Cut the chicken into halves and toss in the slow cooker with the onions and sauce.

3. Make sure the chicken is thoroughly covered by the sauce… if not, then add extra ingredients! No need to be too precise with this one on ingredient measurements… it’ll come out delish no matter what.

4. Put the slow cooker on high for 1 hour

5. After an hour, give the bottom a stir and switch the heat to low. Cook on low for another 5 hours or medium for 3

6. Turn off the slow cooker and remove the chicken pieces with a slated spoon into a bowl

7. Place chicken piece by piece on a cutting board and pry at it with a fork, pulling the strands apart. If it doesn’t come apart very easily, then it might not be done enough.

8. Add the excess sauce to the pulled chicken

9. Coat the focaccia pieces with the mixture of mayo, garlic and chipotle seasoning. Top the bread with a heaping portion of the chicken and stick in the oven for 5 minutes or until the bread is slightly toasted

10. Top the chicken with the prepared coleslaw and serve immediately!

Pulling the delicious chicken


All done!



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