Pulled Chicken Recipe

Prepare brine

In a medium bowl or large measuring cup, dissolve 2 tbs kosher salt and 1 tbs sugar in 4 cups of warm water. Add 1 bay leaf and 6 peppercorns. Stir until dissolved and let the brine cool to room temperature (about 10 minutes).

Brine the chicken

Place 3 boneless skinless chicken breasts in a container or zip-top bag and pour the cooled brine over them so they are fully submerged. Refrigerate for at least 30 minutes and up to 2 hours. Remove chicken from brine and pat dry with paper towels before cooking.

Combine cooking liquid and seasonings

In a bowl whisk together 2 cups low-sodium chicken broth, 2 tbs apple cider vinegar, 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. This will be the poaching/sauce liquid.

Poach the chicken (stovetop)

Place the brined and dried chicken breasts in a single layer in a medium skillet or saucepan. Pour the prepared cooking liquid over the chicken so it reaches about halfway up the sides (it’s okay if it covers the chicken). Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer gently for 12–18 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Poach the chicken (slow cooker or Instant Pot alternative)

Alternatively, place chicken and cooking liquid in a slow cooker and cook on low for 2–3 hours, or in an Instant Pot on high manual pressure for 8 minutes with a natural release for 5 minutes. Ensure internal temperature reaches 165°F (74°C).

Rest and shred

Transfer cooked chicken to a cutting board and let rest 5 minutes. Using two forks or meat claws, shred the chicken into bite-sized pieces.

Reduce and finish sauce

While the chicken rests, pour the poaching liquid into a small saucepan and simmer over medium-high heat until reduced by about half and slightly thickened (3–6 minutes). Stir in 1 tbs butter and 1 tsp honey or brown sugar if you want a touch of sweetness. Taste and adjust seasoning with salt, pepper or additional vinegar/hot sauce to balance.

Combine chicken and sauce

Return the shredded chicken to the skillet or bowl, pour the reduced sauce over it, and toss to coat thoroughly so the chicken is moist and flavored. Stir in 1 tsp fresh lemon or lime juice and 2 tbs chopped cilantro or parsley.

Serve

Serve the pulled chicken warm on buns, in tacos, on top of salad greens, or as desired. Makes about 6 sandwich or taco servings. Leftovers keep 3–4 days refrigerated.