A simple slow-cooked pulled chicken recipe using pantry staples and chicken breasts. The chicken is cooked with brown sugar, garlic powder, onion powder, apple cider vinegar, BBQ sauce, and optional liquid smoke until tender enough to shred with forks.
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Pat the chicken breasts dry with a paper towel. Remove any skin and trim the excess fat. If the chicken breasts aren't deboned leave the bone in until after the cooking process. Season generously with salt and pepper.
For Suvie: Combine all the dry and wet ingredients in the Suvie protein pan. You can divide between two pans if necessary. Whisk to combine.
Add the chicken pieces and coat with the sauce.
Place in the upper right cooking zone. Add water to the reservoir, enter the Slow Cook settings and cook. Protein: High, 2 hours. Starch: 0 minutes. After the cook, remove the pan or pans.
For Slow Cooker: Combine all the dry and wet ingredients in the slow cooker pot. Whisk to combine. Add the chicken pieces and coat with the sauce. Place the lid on the pot and Cook: Low for 8 hours Or High for 4 hours.
Once cooked, remove the chicken from the pot or Suvie pan and place in a large bowl. Reserve the liquid for later. Remove and discard any bones.
Shred the chicken with two forks.
Using a ladle or a large spoon add some of the sauce to the shredded chicken. Add as much sauce as you like and gently mix to combine.
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