There are lots of recipes for pulled chicken (or pork) in the slow-cooker. They are all pretty similar in that they use a mix of chicken, spices and barbecue sauce. Beer (or sometimes Coke) seems to be that secret ingredient you can't really taste but that makes the dish extra good. I don't buy sodas but I did have beer in my fridge (oh well, what can I say!) so that's what I used. I didn't have time to make my own barbecue sauce but if you do, by all means, go for it!
You can easily go to the pool or the park while this is cooking, but I happened to be home and boy, the smell coming out of my slow-cooker was a-ma-zing! I couldn't wait for dinner!
I piled the pulled chicken on whole-wheat slider buns and served potato salad and coleslaw on the side. Delish!
Makes enough for about 4-6 regular sandwiches or 8-12 sliders
- 3 large or 4 medium skinless chicken breasts (about 1 ½ lbs) = 3 ou 4 escalopes de poulet (environ 700 gr au total)
- 1 teaspoon onion powder = 1 cuillère à café d'oignon en poudre
- 1 teaspoon paprika = 1 cuillère à café de paprika
- ½ teaspoon garlic powder = ½ cuillère à café d'ail en poudre
- Salt & pepper (about ½ teaspoon each) = sel et poivre (environ ½ cuillère à café de chaque)
- ½ cup of beer (I used JB Summer Brew) = 120 ml de bière
- 1 cup barbecue sauce (I used Trader Joe's Kansas-Style Bold & Spicy) = 240 ml de sauce BBQ
Sprinkle chicken with onion powder, garlic powder, paprika, salt and pepper. Place into slow-cooker, pour beer and barbecue sauce on top. Cook on low for 5-6 hours. Remove from slow-cooker and shred on a cutting board with two forks. Return to slow-cooker, switch to keep warm and let sit uncovered for about 30-45 minutes until most of the barbecue sauce is absorbed.
Serve on buns, with additional barbecue sauce if you wish. Enjoy!