Slow Cooker Pulled Chicken



I’ve always felt like I’m missing out the pulled pork sandwich.  I don’t eat pork as I just don’t like it.  Well, except of course for bacon which seriously should be a food group in itself.  I mean one of our local restaurants serves bacon ice cream!  I’ve known self-proclaimed vegans, ok only one, who still sneaks a slice of bacon once in awhile.  Yes, the guilty party knows just who I’m talking about….

So here’s my answer to the pulled pork sandwich.  This pulled chicken has a real depth of flavor.  It is in a word fantastic.  It is slow cooked in the crock pot for 7 hours so it is super moist and so very flavorful.  And you will absolutely love how your house smells while it’s cooking.

This one’s a blue ribbon winner, winner chicken dinner for sure.  (Or lunch, or snack).




Slow Cooker Pulled Chicken
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This pulled chicken will make you forget about pulled pork! It is made in the slow cooker and is so moist with a great depth of flavor Try serving it on a pretzel roll with a nice cabbage slaw on top.
Recipe type: Slow Cooker
Cuisine: Main Dish
  • 1 onion (sweet) – thinly sliced
  • 1 ½ lbs boneless skinless chicken breasts
  • 2 cloves garlic – minced
  • 14 oz can of crushed tomatoes (or tomato puree, diced tomatoes do NOT work!)
  • 1 Tablespoon Worcestershire sauce
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons pure maple syrup
  • 3 Tablespoons yellow mustard
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chile pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon Kosher salt
  1. Add the chicken and onion to the slow cooker.
  2. Mix all remaining ingredients in a bowl.
  3. Add the sauce and stir to cover all of the chicken and onion.
  4. Cook on low for 7 hours.
  5. Remove the chicken from the slow cooker and gently pull it apart using 2 forks.
  6. Add the pulled chicken back into the crock pot, stirring it into the sauce.
  7. *(recipe adapted from Pure Wow)

My favorite way to serve this sandwich in on a warmed or toasted pretzel roll with a nice vinaigrette cabbage slaw on top.  I’m obsessed with the pretzel roll actually.  I have a friend who serves them warmed with various types of mustard for dipping….yep, I’d be so happy to call that dinner.




Sesame Ginger Cabbage Slaw

sesame ginger cabbage slaw 2

I really seem to be into colorful food lately.  It must be my craving for Spring and warm weather that’s bringing it on.  A group of my friends got together this weekend and I’ll give you one guess who cooked!!  Baked cod was the on the menu served with this slaw as one of the side dishes.  The star of this dish is really the dressing.  This is my go-to coleslaw dish.  I do not like a heavy mayonnaise based cole slaw.  This one is light, crunchy and really flavorful.  It’s super easy to make and it stores nicely in the refrigerator allowing you to make it ahead of time.

sesame ginger cabbage slaw 1


5.0 from 1 reviews
Sesame Ginger Cabbage Slaw
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Serves: 6
  • For the cabbage slaw:
  • ¼ head of green cabbage - thinly sliced
  • ¼ head of purple cabbage - thinly sliced
  • 3 large carrots - grated
  • generous ½ cup of golden raisins
  • 3 green onions (white and green parts) - sliced
  • For the sesame ginger dressing:
  • ⅓ cup rice vinegar (unseasoned)
  • ¼ cup low sodium soy sauce
  • ¼ cup honey
  • just over ½ cup sesame oil
  • 2 cloves of garlic - grated on the microplane
  • 1 inch piece of fresh ginger root - peeled and grated on the microplane
  1. Combine the cabbage, carrot, green onion and golden raisins in a large bowl.
  2. Place all dressing ingredients into a small mason jar with a tight fitting lid and shake until all the ingredients are mixed thoroughly.
  3. Add ½ of the dressing to the slaw and use tongs to mix it in.
  4. Refrigerate at least 30 minutes before serving.

Cabbage Salad

cabbage slawThis is a lovely cabbage slaw/salad that comes together in just minutes.  I have a friend who loves it so much he requests it at every gathering.  It’s full of color adding beauty to the table and your plate!

Cabbage Salad
Prep time
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Recipe type: side dish, vegetable
Cuisine: American
Serves: 8
  • ½ head of green cabbage
  • ½ head of red cabbage
  • 2-3 carrots (I tend to buy larger carrots so 2 is enough)
  • 1 cup of golden raisins
  • ½ cup (or amount to taste) roasted garlic vinaigrette (recipe included)
  • For the roasted garlic vinaigrette:
  • 2 heads of garlic, roasted and peeled
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 Tbsp lemon juice
  • ½ tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp honey
  • You could also use an all natural, preservative-free bottled garlic vinaigrette of your choice.
  1. For the salad:
  2. Finely chop the cabbage into ribbons and shred the carrots with a box grater. Place them into a large bowl along with the raisins, stir to combine. Add the roasted garlic vinaigrette, a generous pinch of Kosher salt and some black pepper and toss with tongs to coat the ingredients evenly.
  3. Refrigerate for at least an hour to let the dressing soak into the cabbage for more intense flavor.
  4. It stores very nicely in the refrigerator for up to 2-3 days.
  5. For the roasted garlic dressing:
  6. Cut the top off of the garlic so the cloves are exposed. Drizzle generously with olive oil and loosely wrap in foil, bringing into a tent-shape at the top.
  7. Roast it on a sheet pan in the oven at 400 degrees for about 25 minutes, until it is starting to turn golden brown and soft.
  8. Remove from the oven, allow to cool.
  9. Once the garlic has cooled, peel off the skin and discard. The skin peels off easily after they are roasted.
  10. Add all the ingredients to the food processor or blender and process until smooth. Refrigerate in an airtight container until ready to serve.




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