INSTANT POT® PULLED CHICKEN RECIPE | ALLRECIPES
Great, easy, and fast BBQ pulled chicken in the Instant Pot®, no grilling needed! The grandchildren really enjoy this and ask for it often.
Provided by bcobb35
Categories Meat and Poultry Chicken Breast
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 10 servings
Number Of Ingredients 10
Steps:
- Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl. Cut chicken into 3- to 4-inch pieces and place in a large resealable plastic bag. Sprinkle the salt mixture over the chicken in the bag. Seal the bag and shake to completely coat the chicken.
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place the wire rack into the pot. Arrange chicken on the rack. Close and lock the lid. Select Meat/Poultry function; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Transfer chicken to a bowl. Shred using 2 forks. Add 1/2 cup of liquid from the pot and liquid smoke; mix well. Serve on buns and top with barbeque sauce.
Nutrition Facts : Calories 281.9 calories, CarbohydrateContent 31.2 g, CholesterolContent 58.6 mg, FatContent 5.1 g, FiberContent 1.4 g, ProteinContent 25.8 g, SaturatedFatContent 1.2 g, SodiumContent 953.5 mg, SugarContent 6.6 g
SLOW-COOKER VIETNAMESE PULLED CHICKEN RECIPE | EATINGWELL
Busy week coming up? Cook up these easy poached chicken breasts infused with the flavors of the ubiquitous Vietnamese sauce nuoc cham in your slow cooker on Sunday. Then enjoy the leftover chicken three different ways over the days to come--ladled with the broth over rice noodles, layered with vegetables on a sandwich and mixed with mayo to make a creamy chicken salad.
Provided by Stacy Fraser
Categories Low-Calorie Spring Slow-Cooker Recipes
Total Time 3 hours 30 minutes
Number Of Ingredients 12
Steps:
- Combine broth, shallots, fish sauce, brown sugar, chiles (or crushed red pepper) and lime zest in a 6-quart slow cooker. Nestle chicken meat-side down in the broth. Cook on High for 3 hours or Low for 6 hours.
- Remove the chicken to a clean cutting board. Discard the skin and shred the meat. Return the chicken to the slow cooker and stir in carrots, lime juice, mint and basil.
Nutrition Facts : Calories 157.3 calories, CarbohydrateContent 7.8 g, CholesterolContent 60.2 mg, FatContent 3 g, FiberContent 0.9 g, ProteinContent 24.3 g, SaturatedFatContent 0.8 g, SodiumContent 482 mg, SugarContent 3.8 g
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Reviews 3.6
Total Time 5 hours 30 minutes
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Calories 213.7 calories per serving
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Reviews 4.3
Total Time 04 hours 20 minutes
Category Dinner, Lunch
Calories 296 calories per serving
- In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
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Total Time 2 hours 15 minutes
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- In a slow cooker, combine barbecue sauce, brown sugar, vinegar, paprika, and garlic powder. Season generously with salt and pepper. Add chicken breasts and turn to coat breasts. Cover and cook on high for 2 hours or on low for 4 hours. Remove chicken from slow cooker to a plate. Bring barbecue sauce remaining in slow cooker to a boil in the slow cooker to reduce sauce to barbecue sauce consistency, about 5 minutes. (If slow cooker does not have sauté function, transfer to a medium pot and place over medium-high heat.) Using two forks, shred chicken. Pour reduced barbecue sauce over top, toss to coat. Serve on buns with coleslaw and pickles.
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Total Time 1 hours 10 minutes
Category Dinner
Calories 256 calories per serving
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
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