This recipe begins with boneless, skinless chicken breasts covered with spice rub, which are then placed in a slow cooker with some chicken stock.
Cook the chicken until it is quite tender. Discard any liquid from the pot, then shred the chicken with two forks and sprinkle with barbecue sauce.
I usually use chicken breasts for this recipe because I always have some on hand. You could also use chicken thighs. If you want to add a new flavor to your beef or pork, this cooking technique is ideal.
I strongly recommend that you use my homemade BBQ spice rub in this recipe. However,
if you don't have time to prepare your own rub, your favorite store-bought version will serve just fine.
This pulled chicken recipe can easily be doubled or tripled to feed a big group. The chicken will stay fresh in the refrigerator for up to four days and can be frozen for up to two months.
In a pinch, you may make this dish with frozen chicken breasts. If you're starting with frozen chicken, cook it on high rather than low heat so it reaches the proper temperature faster; this eliminates the potential of food safety issues.
Sandwiches: Toast a bread, then top with a scoop of barbecue chicken. Other toppings include cheese, lettuce, tomato, bacon, and even coleslaw.
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