Crockpot Pulled Chicken

I wanted to try making pulled chicken in the crock pot, so I perused a few recipes online to get a gameplan (specifically, how long to cook them and at what setting).  The end result was pretty good, but I have a tendency of throwing “a little of this, a little of that” into the pot and then having a flavor that’s a bit…off.  I’ll try to remember what the heck I did as best I can…

Crockpot Pulled Chicken

• 1 onion, sliced thinly
• 2 chicken breasts
• ~3 cloves garlic, minced
• 1/3 cup apple cider vinegar
• ~1/3 cup ketchup
• ~1/8 cup prepared mustard
• 1 tsp chili powder
• ~1 Tbls lime juice (forgot about this!)
  
• A few dashes of cumin
• ~1 tsp green Tabasco sauce
• ~1 tsp red Tabasco sauce
• ~1 Tbls brown sugar (I used Splenda)
• (I tossed in a couple of dashes of curry powder, and I probably shouldn’t have)
• chicken bouillion cube dissolved in 1/2 cup boiling water
• 1 tsp salt
• a few grinds of black pepper

I mixed the garlic and onion in the base of a crock pot and laid the chicken breasts on top.  In a bowl, I combined all the rest of the ingredients, whisked them, and poured the sauce on top of the chicken.  I set the crock pot on low and let it do its thang for about 6 hours.  Then I took two forks and tore it all up.


I made it ahead of time to eat a little at a time over a week or so.  It’d be great in wraps, tacos, soups, sandwiches, or on a salad…

Next time, I think I might try the Occam’s Razor approach (my “little of this, little of that” habits can sometimes be a bit much) and just dump some chicken stock and a pack of fajita mix in there and see what happens.  I was going for a spicy Mexican-type taste and almost achieved it.  Also, I could go for some Italian flair and throw in some tomatoes and herbs.  I’ll definitely be visiting this concept again soon!