Bone-in, skinned chicken thighs provide plenty of flavor for this slow cooker pulled chicken. Great on sandwiches, as a pizza topper, or stuffed in a taco or burrito. Shown here with a side of Red Slaw and Sweet Potato Fries.
Slow Cooker Pulled Chicken
I love slow cooker "pulled chicken" because of its versatility. Not only is it good piled on rolls and buns, but its great rolled up in tortillas, stuffed into taquitos, tacos or burritos, or if you're trying to reduce carbs a bit, piled up in lettuce cups and topped with coleslaw or for barbecue pizza.
It's also okay to use a mix of chicken here, including those infamously every-popular boneless, skinless chicken breasts, though I personally prefer to use bone-in chicken and most often, chicken thighs because those are the most flavorful to me. Mixed pieces also work very well. It takes literally seconds to pull the skin off and once it stews, removing the meat from the bone is super easy too.
Kitchen Bouquet and Colgin brand Liquid Smoke are both pantry staples here in my kitchen, and really, in this part of The Deep South for those folks who still do a lot of scratch cooking. I use one or both of them regularly in many of my sauces. Kitchen Bouquet is a browning and seasoning sauce made from caramelized vegetables and it's used to enhance sauces and gravies. Liquid Smoke, which is like a liquid form of condensed smoke, adds a smokey flavor to the sauce. Each add their own elements of flavor, but if they aren't something you keep on hand or can't find, simply omit the two.
Of course, the fastest and easiest method for a pulled chicken is to buy a rotisserie chicken and a bottle of your favorite barbecue sauce, but I hope that you'll give this homemade version a try sometime. The sauce is really no trouble, and the slow cooker does all of the work. Here's how to make it.
Pulled chicken topped with red barbecue slaw.
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