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How To Make Pulled Chicken

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I don't know about you, but when I cook meals for the week they often involve chicken since it's a lean protein that tastes good reheated. This recipe for how to make pulled chicken its a great way to create something delicious that works in all kinds of dishes - salads, sandwiches, even on top of pizza! Sometimes I add my own sauce and sometimes I buy chicken breasts that are already marinated in a sauce. Either works!
I've written up two options, one with a crock pot and one baked in the oven. Crock pot is the best way to go, but if you don't have one go with option 2.

Option 1: Crock Pot

  • Season chicken breasts with salt, pepper, and onion powder
  • Place in crockpot and drizzle with 2 tbsp’s extra virgin olive oil.
  • Add 1/2 cup stock (can be whatever you have - veggie, chicken, beef)
  • Put on low heat and let cook for 2-4 hours (If you use less chicken the time will be closer to the 2 hour mark)
  • Remove from crockpot and set to rest on cutting board for 15 minutes
  • Take two forks and shred the chicken (pulling the chicken!).
  • You can add all kinds of sauces to this chicken ones it’s shredded. Whatever sauce you choose, I recommend 1/4 cup per breast so it doesn’t get overwhelmed. You can always add more if you need to! Make sure you mix it all together nicely before you eat, or store in a sealed container in the fridge (up to 4 days).

I recommend doing the process above if you want your chicken to turn out absolutely perfect - juicy and full of flavor without lots of calories.

Option 2: Baked in the oven

 
  • Preheat the oven to 375 degrees F
  • Spray roasting dish or pan with cooking spray to prevent sticking
  • Season chicken breasts with salt, pepper, and onion powder
  • Place in glass roasting dish and drizzle with 2 tbsp’s of extra virgin olive oil
  • Add 1/2 cup stock (can be whatever you have - veggie, chicken, beef)
  • Bake for 20 - 30 minutes until chicken juices run clear (or thermometer reads 165 degrees F)
  • Remove and let rest for 20 minutes
  • Take two forks and shred the chicken (pulling the chicken!)
  • You can add all kinds of sauces to this chicken ones it’s shredded. Whatever sauce you choose, I recommend 1/4 cup per breast so it doesn’t get overwhelmed. You can always add more if you need to!Make sure you mix it all together nicely before you eat, or store in a sealed container in the fridge (up to 4 days)

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