Pulled chicken in kruidige tomatensaus met paprika en kruiden, langzaam bereid in een Dutch oven.
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slowcooker recepten Slowcooker pulled chicken

Tender chicken that you can pull apart with two forks and then stir back into the spicy sauce: slowcooker pulled chicken is ideal when you want to prepare multiple meals with little effort. Use it in wraps, bowls, on a sandwich, or with roasted potatoes.

For this version we use Rosemary’s Chicken as the flavoring. The herbs give the chicken a savory base that pairs well with tomato, bell pepper and a little acidity and sweetness in the sauce.

No slowcooker? No problem. You can make the exact same recipe in a Dutch oven or cast-iron roasting pan as well. Both methods are shown below.

More inspiration for slow cooking? Also check out our easy slowcooker recipes for busy days.

 

Slowcooker pulled chicken in short

Serves: 4–6
Preparation: 15 minutes
Slowcooker: 4–5 hours on low or 2½–3½ hours on high
Dutch oven: about 2 hours
Difficulty: easy
Suitable for meal prep: yes

Ingredients

  • 750 g chicken thigh fillets
  • 2 tbsp Rosemary’s Chicken spice mix
  • 1 large onion
  • 2 cloves garlic
  • 1 red bell pepper
  • 400 g chopped tomatoes
  • 150 ml passata
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar or balsamic vinegar
  • 1 tsp honey or apple syrup
  • 1 tbsp olive oil
  • black pepper to taste
  • optional salt to taste

Optional for a bit more smokiness:

  • 1 tsp smoked paprika powder

For serving:

  • fresh parsley
  • lemon or lime wedges

Cooking in the slowcooker

1. Prepare the vegetables

Cut the onion into half rings.

Mince the garlic and cut the bell pepper into strips or small pieces.

 

2. Season the chicken

Put the chicken thigh fillets in a bowl and mix with Rosemary’s Chicken.

Make sure the spices are well distributed over the chicken.

 

3. Make the sauce

Put the chopped tomatoes, passata, tomato paste, vinegar and honey or apple syrup in the slowcooker.

Optionally add the smoked paprika powder.

Stir to combine.

 

4. Add chicken and vegetables

Distribute the onion, garlic and bell pepper over the sauce.

Place the seasoned chicken thigh fillets on top and press the chicken slightly into the sauce.

The chicken does not need to be completely submerged in the liquid. Additional liquid will be released during cooking.

 

5. Let it cook slowly

Put the lid on the slowcooker and cook:

4–5 hours on LOW

or

2½–3½ hours on HIGH

The exact time varies per slowcooker and size of the chicken pieces. The chicken should be fully cooked and so tender that you can easily pull it apart with two forks.

 

6. Pull the chicken

Remove the chicken from the slowcooker and place it on a plate or cutting board.

Pull the meat apart with two forks.

Then put the pulled chicken back into the sauce and stir well.

Optionally let it sit another 10–15 minutes so the chicken absorbs the sauce well.

Taste and add more black pepper, extra Rosemary’s Chicken or a little salt if needed.

Making pulled chicken in a Dutch oven

Don’t have a slowcooker? A Dutch oven, cast-iron roasting pan or other ovenproof pan with a tight-fitting lid also works excellently.

1. Preheat the oven

Preheat the oven to 160°C (top and bottom heat).

 

2. Sear the chicken briefly

Heat the oil in the Dutch oven over medium-high heat.

Sprinkle the chicken thigh fillets with Rosemary’s Chicken and sear the pieces for about 2 minutes per side.

They do not need to be fully cooked yet.

Temporarily remove the chicken from the pan.

 

3. Cook the vegetables

Cook the onion and bell pepper for 3–4 minutes in the same pan.

Add the garlic and tomato paste and cook for about 1 minute more.

 

4. Add the sauce

Add the chopped tomatoes, passata, vinegar and honey or apple syrup.

Scrape up the browned bits from the bottom.

Return the chicken to the sauce.

 

5. Let it cook slowly

Put the lid on the pan and place the Dutch oven in the middle of the oven.

Let the chicken slow-cook for about 1½–2 hours.

Then check whether the meat falls apart easily. If it needs more time, let it cook another 20–30 minutes.

 

6. Make pulled chicken

Remove the chicken from the pan, pull the meat apart with two forks and stir it back into the sauce.

Is the sauce still very thin? Then put the pan back on the stove without the lid for 10–15 minutes on low heat to reduce it a bit.

 

Slowcooker or Dutch oven: what's the difference?

Both methods yield tender pulled chicken, but the results are slightly different.

Slowcooker:
Easiest method and ideal when you want to leave the pan during the day. Little moisture evaporates, so the sauce stays relatively plentiful.

Dutch oven:
A bit more active cooking, but by searing and reducing you often get deeper roasted flavors and a thicker sauce.

So you can mainly choose what fits your day best.

 

Why chicken thigh fillets?

For pulled chicken we preferably use chicken thigh fillets.

They contain a bit more fat than chicken breast and therefore stay juicier during slow cooking.

You can use chicken breast, but check the dish earlier. Chicken breast can dry out faster if cooked too long.

 

Why Rosemary’s Chicken?

Rosemary’s Chicken gives chicken a savory herby base and pairs well with slow-cooked dishes.

In this recipe the spices combine with tomato, bell pepper and a little acidity and sweetness. During the slow cooking those flavors penetrate the chicken and the sauce.

Make this recipe with Rosemary’s Chicken 

What can you make with pulled chicken?

Pulled chicken is especially useful because one preparation lets you make several meals.

Try for example:

  • pulled chicken wraps with lettuce and cucumber;
  • a loaded baked potato with pulled chicken;
  • rice bowls with avocado and vegetables;
  • pulled chicken on a sandwich;
  • tacos with cabbage and lime;
  • nachos with pulled chicken;
  • roasted sweet potato with pulled chicken;
  • salad with warm pulled chicken.

This also makes it a great recipe if you like to cook ahead.

 

Slowcooker pulled chicken as meal prep

Feel free to make a double batch and divide the pulled chicken into several portions.

For example:

Day 1: pulled chicken with rice and vegetables
Day 2: wrap with pulled chicken and lettuce
Day 3: loaded potato with pulled chicken
Day 4: salad or bowl with the leftovers

So you prepare one base, but can vary throughout the week.

 

Can pulled chicken go in the freezer?

Yes. Pulled chicken with sauce is suitable for freezing in portions.

Let the dish cool first and then divide it into suitable containers.

Storing the chicken together with the sauce usually keeps the meat tastier when reheating than storing only the plain chicken.

 

Variations with slowcooker pulled chicken

BBQ pulled chicken

Add a bit of your favorite BBQ sauce at the end and let it cook for another 10 minutes.

Spicy pulled chicken

Add chili flakes, fresh chili or a hot sauce.

Mexican variant

Add cumin and smoked paprika and serve with avocado, lime and black beans.

Mediterranean pulled chicken

Add extra tomato, oregano and black olives and serve with couscous or roasted vegetables.

 

More slowcooker recipes

This pulled chicken is part of our collection of easy slowcooker recipes.

Also check out:

View all slowcooker recipes

 

Frequently asked questions about slowcooker pulled chicken

1. How do I know when the chicken is ready to pull?
The chicken should be fully cooked and fall apart easily when you pull at it with two forks.

2. Can I use chicken breast for pulled chicken?
Yes, but chicken thigh fillets generally stay juicier during slow cooking. Check chicken breast earlier.

3. Does the chicken need to be completely submerged in the sauce?
No. In a slowcooker little moisture evaporates and the chicken and vegetables also release moisture during cooking.

4. Can I make pulled chicken without a slowcooker?
Yes. Use a Dutch oven or cast-iron roasting pan and let the chicken slow-cook in the oven with the sauce.

5. Is pulled chicken suitable for meal prep?
Yes. It’s easy to prepare in larger quantities and you can use it in wraps, bowls, potato dishes and salads.