Pulled Chicken Recipe
Make Pulled Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Liquid
Seasoning Rub
Finishing & Serving
Method
Chicken & Liquid
- 1
Prep chicken
Trim excess fat from the chicken pieces and pat them dry with paper towels so the seasoning adheres.
- 2
Combine liquid
In a large ovenproof pot, Dutch oven, or slow cooker insert, pour in the chicken stock, water and apple cider vinegar and stir briefly to combine.
Seasoning Rub
- 3
Make rub
In a small bowl, mix smoked paprika, ground cumin, garlic powder, onion powder, brown sugar, kosher salt, and black pepper until evenly combined.
- 4
Season chicken
Rub the spice mixture evenly over all sides of the chicken pieces, pressing gently so the spices adhere.
Cook & Shred
- 5
Slow-cooker method
Place the seasoned chicken into the prepared slow cooker with the liquid. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 74°C (165°F) and is very tender.
- 6
Stovetop/Dutch oven method
If using a Dutch oven, nestle the seasoned chicken into the liquid, bring to a gentle simmer over medium heat, then cover and transfer to a 160°C (325°F) oven for 1–1.25 hours, or simmer gently on the stovetop with the lid on for 45–60 minutes until tender.
- 7
Pressure cooker/Instant Pot method
Place the chicken and liquid into the pressure cooker, seal, and cook at high pressure for 10 minutes with a natural release of 10 minutes. Ensure internal temperature reaches 74°C (165°F).
- 8
Shred chicken
Remove the cooked chicken to a cutting board or large bowl. Use two forks or meat claws to shred the meat into bite-sized pieces. Reserve the cooking liquid.
- 9
Reduce liquid (optional)
If the cooking liquid is thin, pour it into a saucepan and simmer over medium heat until reduced by about half to concentrate flavor (about 6–10 minutes). You can also skim off fat first if desired.
Finishing & Serving
- 10
Finish pulled chicken
Return the shredded chicken to the pot or a wide skillet over low heat. Stir in butter and half of the barbecue sauce (if using) and 2–4 tablespoons of the reserved reduced cooking liquid to moisten. Taste and adjust seasoning — add more salt, pepper, or barbecue sauce as desired.
- 11
Serve
Keep warm until ready to serve. Garnish with chopped parsley and a squeeze of lime if desired. Serve on buns, in tortillas, or over rice. Leftover pulled chicken keeps 3–4 days refrigerated in an airtight container or up to 3 months frozen.