A simple homemade spice rub, boneless chicken, and a few hours in the slow cooker give you pulled chicken that works in sandwiches, tacos, rice bowls, and more. It takes about 10 minutes of actual work. I use a mix of breasts and thighs every time because together they make a better batch than either cut alone.
If you’re a fan of easy pulled meats, my Instant Pot Pulled Chicken, Slow Cooker Pulled Pork, and Oven Pulled Pork are all worth having in your rotation.
Jason’s Keys to Juicy Pulled Chicken
✦ Use a mix of breasts and thighs. Chicken breasts shred cleanly and give you that classic pulled texture. Thighs bring moisture and richness. Together they make a better batch than either cut alone.
✦ Don’t skip the liquid return step. After shredding, ladle some of the cooking liquid back over the chicken. This is what keeps it juicy instead of dry and it takes about 10 seconds.
✦ LOW and SLOW is the better call. HIGH works when you’re short on time, but LOW for 5.5 to 6 hours gives you more tender, easier-to-shred chicken. The extra time is worth it if you can plan ahead.
How to Make Slow Cooker Pulled Chicken
This one comes together fast on the front end with about 10 minutes of prep, then the slow cooker handles the rest. Here’s how it goes…
Step 1: Mix the Spice Rub
- Combine brown sugar, salt, ground mustard, onion powder, paprika, black pepper, and cayenne (if using) in a small bowl
How does this rub work?
This rub does more than just season the chicken—the brown sugar adds a touch of sweetness that balances everything out, while the spices build depth and flavor as they cook into the meat and juices.
Step 2: Prep and Season the Chicken
- Place the chicken directly into the slow cooker.
- If any of the chicken breasts are very large, cut them in half to help everything cook evenly.
- Sprinkle the spice rub evenly over all the chicken, making sure to coat all sides.
- Add the chicken broth, Worcestershire sauce, and liquid smoke (if using).
Step 3: Cook Low and Slow (or High if Needed)
- Cook on low for 5-6 hours, or on high for 3 hours. I recommend cooking on low.
- The chicken is done when it shreds easily with two forks — no resistance
- Slow cookers can run differently from model to model. Use doneness as the guide, not just the clock
Pro Tip
Check for doneness, not just the clock. Every slow cooker runs a little differently. The chicken should shred with almost no effort when it’s ready. If it’s resisting, give it more time.
Step 4: Shred and Add the Liquid Back
- When chicken is done, transfer to a large bowl and shred with two forks
- Ladle cooking liquid back over the shredded chicken until just juicy and well coated. There’s tons of flavor in the liquid and you want to add back just enough to get that chicken juicy, even if using BBQ sauce.
- Speaking of BBQ sauce, now is the time to add it if using. But before you do, give the chicken a taste, you may love it just as it is!
From experience…
Don’t skip adding the cooking liquid back. It’s the difference between dry pulled chicken and something people keep picking at.
Step 5: Serve
- Pile the pulled chicken onto buns for classic pulled chicken sandwiches.
- Add your favorite BBQ sauce. You spicy, smoky, whatever you like.
- This pulled chicken also works great in all kinds of other ways: in tacos, rice bowls, wraps, even salads – check out some of our serving suggestions below!
Ways to Use That Pulled Chicken
Once you’ve got a batch of this pulled chicken ready, there are a lot of easy ways to use it. It’s great for get-togethers, potlucks, events, etc. It’s also one of those things you can keep in the fridge and build meals around for a few days.
My favorite: Buns, BBQ sauce, pickles. Boom! You’ve just made an absolutely awesome sandwich. Hawaiian buns or brioche buns are amazing with this.
Tacos, fajitas, etc.: Grab some tortillas and get out your favorite fixins! Load up the chicken in a tortilla and pile high with cheese, taco sauce, onions, you name it.
Salads: Make salads less boring and add this great protein.
Rice bowl: Another one I love. Make your favorite rice (I LOVE brown rice), put it in a bowl and top with pulled chicken. Add some BBQ sauce or even a little hot sauce for some excitement.
Wraps: Another great use for those tortillas. If using the larger tortillas, add a slice of cheese, some lettuce, the pulled chicken and wrap it up tightly. Now you’ve got a quick and delicious power lunch.
Storage, Freezing, Make-Ahead
- Refrigerator: store in an airtight container for up to 4 days; keep some cooking liquid with it so it reheats well
- Freezer: freezes well for up to 3 months; freeze with some of the cooking liquid
- Reheating: stovetop over medium-low with a splash of broth or water works best; microwave works but be careful not to dry it out. Add a little liquid and cover it
- Make-ahead note: the chicken tastes even better the next day after sitting in the juices; great for meal prep
FAQs
What’s the best chicken to use for pulled chicken?
Breasts shred cleanly and give you the classic pulled texture. Thighs add moisture and richness. Either cut alone works, but the combination is the move.
Why is my pulled chicken dry?
Two likely causes: skipping the liquid-return step or using only breast meat. Be sure to ladle some of the cooking liquid back after shredding. Also, if just using chicken breast, it can be easy to be dry. Using the meat of the breast and thighs gives you the best overall texture and juiciness. Also, don’t go beyond the recommended cooking times. Chicken can indeed dry out in a slow cooker.
Can I put raw chicken directly in the slow cooker?
Yes. No searing or pre-cooking needed. The slow, moist heat cooks it through safely. Keep this answer short and direct.
Do I need liquid smoke?
It’s not essential to the recipe’s success, but it adds something extra that really gives the flavor profile that “wow” factor. A teaspoon gives the chicken a subtle smokiness that reads like it came off a smoker rather than a crockpot. It’s inexpensive, lasts a long time in the pantry, and is worth having on hand. Leave it out if you don’t have it. The spice rub still carries plenty of flavor on its own.
More Slow Cooker Chicken Recipes
Recipe
Best Damn Slow Cooker Pulled Chicken
- Total Time: 6 hours 10 minutes
- Yield: 6-8 servings
Description
Juicy, tender pulled chicken made in the slow cooker with a homemade spice rub and almost no hands-on time. Use it for sandwiches, tacos, rice bowls, or meal prep. One batch goes a long way.
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 1.5 lbs boneless, skinless chicken thighs
- ½ cup chicken broth
- ¼ cup brown sugar
- 2½ tsp kosher salt
- 1 tsp ground mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tbs Worcestershire sauce
- 1 tsp liquid smoke (optional)
Instructions
-
In a small bowl, mix together the brown sugar, salt, ground mustard, onion powder, garlic powder, paprika, black pepper, and cayenne (if using).
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Place the chicken in the slow cooker. If any chicken breasts are very large, cut them in half for even cooking.
-
Sprinkle the seasoning evenly over the chicken, making sure all pieces are well coated.
-
Add the chicken broth, Worcestershire sauce, and liquid smoke (if using) to the slow cooker.
-
Cover and cook on LOW for 5½–6 hours or HIGH for 3 hours, until the chicken is very tender and shreds easily with two forks.
-
Transfer the chicken to a large bowl and shred using two forks.
-
Ladle some of the cooking liquid back over the shredded chicken and toss until juicy and well coated.
-
Add BBQ sauce if desired and serve on buns, in tacos, over rice, or however you like.
Notes
LOW vs. HIGH: LOW for 5.5–6 hours gives you more tender, easier-to-shred chicken. HIGH for 3 hours works when you need it faster. Still good, just slightly firmer texture.
Breast and thigh mix: Breasts shred cleanly; thighs stay moist. Using both gives you better texture and flavor than either cut alone.
Cut large breasts in half: Oversized chicken breasts take longer to cook through. Cutting them in half before cooking keeps everything consistent.
Don’t skip the liquid return step: After shredding, ladle the cooking liquid back over the chicken. This keeps it juicy and adds a lot of flavor.
Liquid smoke: Optional, but a teaspoon gives the chicken a subtle smoky flavor. Leave it out if you don’t have it. The spice rub carries plenty of flavor on its own.
BBQ sauce: Not required. The spice rub gives this plenty of flavor on its own. A good BBQ sauce stirred in at the end is a natural addition if you want it, but leaving it out keeps the chicken more versatile for tacos, rice bowls, and salads.
Storage: Refrigerate in an airtight container for up to 4 days. Store with some of the cooking liquid to keep it moist.
Freezing: Freezes well for up to 3 months. Freeze with some of the cooking liquid. Thaw overnight in the refrigerator before reheating.
Reheating: Stovetop over medium-low with a splash of broth or water is the best method. Microwave works in a pinch. Add a little liquid and cover it to keep it from drying out.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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