Slow Cooker Alabama Pulled BBQ Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

White BBQ sauce: A tangy and creamy sauce that adds a unique flavor to the chicken.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor to the dish.

To ensure the chicken breasts are evenly cooked and tender, make sure they are arranged in a single layer at the bottom of the slow cooker. This allows for even heat distribution. Additionally, if you have the time, searing the chicken in a hot pan for a couple of minutes on each side before placing it in the slow cooker can add an extra layer of flavor.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative for pulled chicken recipes.

• boneless, skinless chicken breasts - Substitute with pork shoulder: Pork shoulder is a common meat used in pulled BBQ recipes and will provide a similar texture and flavor.

• white bbq sauce - Substitute with regular BBQ sauce: Regular BBQ sauce can be used if white BBQ sauce is not available, though the flavor profile will be different.

• white bbq sauce - Substitute with ranch dressing mixed with apple cider vinegar: This mixture can mimic the tangy and creamy aspects of white BBQ sauce.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• salt - Substitute with celery salt: Celery salt can provide a similar salty flavor with an additional hint of celery.

• black pepper - Substitute with white pepper: White pepper can be used to maintain the peppery flavor without altering the color of the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper will add a spicier kick, so use it sparingly.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic garlic flavor.

• garlic powder - Substitute with garlic salt: Garlic salt can be used, but reduce the amount of additional salt in the recipe to compensate.

• onion powder - Substitute with fresh onion: Fresh onion can provide a more robust and fresh onion flavor.

• onion powder - Substitute with shallot powder: Shallot powder can offer a milder and slightly sweeter onion flavor.

• Allow the pulled chicken to cool completely before storing. This prevents condensation and helps maintain the texture and flavor.
• Transfer the cooled pulled chicken into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator if you plan to consume the pulled chicken within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or lower.
• For longer storage, place the pulled chicken in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long the pulled chicken has been stored.
• Freeze the pulled chicken for up to 3 months. While it may be safe to eat beyond this period, the quality and flavor may start to degrade.
• To reheat refrigerated pulled chicken, place it in a saucepan over medium heat, stirring occasionally until heated through. You can add a splash of chicken broth or additional white bbq sauce if it seems dry.
• For reheating frozen pulled chicken, thaw it in the refrigerator overnight. Once thawed, reheat using the same method as for refrigerated pulled chicken.
• Alternatively, you can reheat the pulled chicken directly from frozen by placing it in a covered baking dish and heating it in a 350°F (175°C) oven for about 20-30 minutes, or until heated through. Stir occasionally and add a bit of chicken broth or white bbq sauce if needed.
• Enjoy the reheated pulled chicken on buns, over rice, or in your favorite wraps and salads.

• For the stovetop method:

  1. Place the pulled chicken in a skillet or saucepan.
  2. Add a splash of chicken broth or a bit more white bbq sauce to keep it moist.
  3. Heat over medium-low, stirring occasionally, until warmed through, about 5-10 minutes.

• For the microwave method:

  1. Place the pulled chicken in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Heat on medium power for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the chicken is hot.

• For the oven method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the pulled chicken in an oven-safe dish.
  3. Add a bit of chicken broth or white bbq sauce to keep it from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 20 minutes, or until the chicken is heated through.

• For the slow cooker method:

  1. Place the pulled chicken back into the slow cooker.
  2. Add a splash of chicken broth or white bbq sauce.
  3. Cover and heat on low for 1-2 hours, or until the chicken is hot.

• Slow cooker: Essential for cooking the chicken breasts slowly and evenly, ensuring they become tender and easily shredded.

• Mixing bowl: Used to combine the white bbq sauce with the spices before pouring it over the chicken.

• Measuring spoons: Necessary for accurately measuring the salt, pepper, garlic powder, and onion powder.

• Forks: Used to shred the cooked chicken breasts once they are tender.

• Tongs: Helpful for removing the chicken breasts from the slow cooker without breaking them apart prematurely.

• Serving spoon: Useful for mixing the shredded chicken back into the sauce and for serving the final dish.

• Buns: If serving the pulled chicken as sandwiches, these are essential for holding the delicious filling.

• Rice cooker: Optional, but useful if you choose to serve the pulled chicken over rice instead of buns.

Use pre-made sauce: Opt for store-bought white bbq sauce to save time on preparation.

Prep ingredients ahead: Measure out salt, pepper, garlic powder, and onion powder the night before.

Double the recipe: Cook extra chicken breasts and freeze the leftovers for a quick meal later.

Shred with a mixer: Use a hand mixer to quickly shred the cooked chicken instead of using forks.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving you time after cooking.