Slow Cooker Pulled Chicken is an easy and healthy way to enjoy your favorite dishes! From Mexican foods like tacos, enchiladas and tostadas, to salads soups and sandwiches!
Course Main Course
Keyword Cinco de Mayo, crockpot, easy, keto, low carb, meal planning
Prep Time 10minutes
Cook Time 3hours
Total Time 3hours10minutes
2bone-in skin-on chicken breast halves2 to 2 1/2 pounds
salt and freshly ground black pepper to taste
Place chicken breast halves in the bottom of a slow cooker. Season with salt and pepper. Cook on high for 3 to 4 hours (see recipe note #1) until very tender.
Transfer chicken from the slow cooker to a cutting board until cool enough to handle.
Strain liquid from slow cooker into a jar for another use. (see recipe note #2)
Remove and discard skin and bones from chicken breast halves. With 2 forks, shred chicken to desired consistency. Enjoy as desired!
In my slow cooker, 3 hours on high is perfect for 2 1-pound bone in, skin on chicken breast halves. If the chicken breasts are larger, they can take up to 4 hours. Check for tenderness every 15 to 30 minutes once you pass the 3 hour mark.
Use strained liquid to moisten pulled chicken when reheating or as you would chicken broth. You can also freeze it for a later use.
The recipe states that this chicken serves 6 people, but it depends entirely on how you serve it. You'll end up with ~15 ounces of pulled chicken from 2 1-pound bone in skin on chicken breast halves.