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Crockpot Barbecue Pulled Chicken
Rachel Kim

Crockpot Barbecue Pulled Chicken

A vinegar-forward tomato barbecue sauce keeps pulled chicken savory and moist. Breasts cook for less than four hours, then shred while hot and return to a measured amount of sauce. Holding the meat all afternoon would undo the benefit, so switch off once it reaches 165°F.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 pounds boneless skinless chicken breasts
  • 1 can tomato sauce 15 ounces
  • 1/3 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

Method
 

  1. Put chicken in a slow cooker. Whisk tomato sauce, vinegar, brown sugar, Worcestershire, mustard, paprika, garlic powder and salt and pour over it.
  2. Cover and cook on low for 3 1/2 to 4 hours.
  3. Remove the breasts as soon as the thickest one reaches 165°F and shred them on a rimmed plate.
  4. Stir the chicken into enough sauce to moisten, switch off the cooker and serve.