Slow-Cooker Pulled Chicken
Slow-cooked until tender and coated in our Tejas Grilling & BBQ Sauce, this pulled chicken is rich, smoky, and built for easy meals. The sauce brings just the right balance of sweetness, spice, and depth, turning a handful of simple ingredients into something flavorful enough for sandwiches, baked potatoes, sliders, or grain bowls. It’s the kind of recipe that works just as well for busy weeknights as it does for feeding a crowd.
Serves: 6–8
Prep Time: 10 minutes
Cook Time: 6–7 hours on low or 3 hours on high
Ingredients
- 3–4 large boneless, skinless chicken breasts
- 1½ cups New Canaan Farms Tejas Grilling & BBQ Sauce
- ½ medium onion, finely diced
- 1 tsp olive oil
- 2 tsp brown sugar
Serve With: Toasted buns, baked potatoes, coleslaw, pickles, or an extra drizzle of Tejas Grilling & BBQ Sauce.
Directions
- Lightly coat the bottom of a slow cooker with olive oil. Add the onion, Tejas Grilling & BBQ Sauce, and brown sugar, stirring to combine.
- Add the chicken breasts and turn to coat evenly in the sauce.
- Cover and cook on low for 6–7 hours or high for 3 hours, until the chicken is tender and easy to shred.
- Transfer the chicken to a cutting board and use two forks to shred into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir well so the meat soaks up all the sauce.
- Serve warm on toasted buns, spooned over baked potatoes, or however you like best.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with an extra spoonful of BBQ sauce to keep everything tender and flavorful.
