PULLED CHICKEN CALORIES RECIPES

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INSTANT POT® PULLED CHICKEN RECIPE | ALLRECIPES



Instant Pot® Pulled Chicken Recipe | Allrecipes image

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

2 teaspoons kosher salt
1?½ teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
2?½ pounds skinless, boneless chicken breasts, or more to taste
1 cup water
1 teaspoon hickory-flavored liquid smoke
10 hamburger buns, or as needed
1 cup barbeque sauce

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



Slow-Cooker Vietnamese Pulled Chicken Recipe | EatingWell image

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

3 cups low-sodium chicken broth
3 shallots, very thinly sliced
¼ cup fish sauce (see Tips)
2 tablespoons packed light brown sugar
2-4 Thai chiles, very thinly sliced
1 teaspoon crushed red pepper
2 teaspoons lime zest
4 pounds skin-on, bone-in chicken breasts
2 cups julienned or grated carrots
½ cup lime juice
? cup sliced fresh mint
? cup sliced fresh basil

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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