Slow Cooked Pulled Chicken can be used in so many ways. Make it on the weekend and use it in different meals all through the week.
It’s National Slow Cooking month! My Festive Foodie blogger friends and I have teamed up to share some great recipes to celebrate. Back in October I wrote my first post that used a slow cooker. In that post for pulled pork sandwiches I revealed that I do not use my slow cooker often. I use it for only a couple of dishes. My family does love this pulled chicken and it can be used for so many dishes.
I usually put extra breasts in the slow cooker so I have pulled chicken to freeze for meals later. If you want to make BBQ chicken sandwiches, just take as much pulled chicken as you need and add your favorite BBQ sauce.
I also use the pulled chicken to make quesadillas for a weekend lunch. Add a taco seasoning and make chicken tacos for Taco Tuesday. Other uses could be for fajitas or to make chicken salad for work lunches.
My youngest son loves this cranberry almond chicken salad. It’s great as a wrap or served on a croissant or your favorite sandwich bread.
The pulled chicken will keep in the fridge for a few days. This allows you to plan a couple of meals throughout the week. I like to cook it up on Sunday or Monday to use throughout the week. Buy bulk packages of chicken at your grocer to save money.
- 6 boneless, skinless chicken breasts
- 1 cup chicken broth
- Salt and pepper, to taste
- Season chicken breasts with salt and pepper. Place chicken breast in slow cooker. Add chicken broth. Cover and set to low for 8 - 10 hours.
- Once done, remove from slow cooker and, using 2 forks, shred, or pull, the chicken.
- Use as desired.