Pulled chicken

Name: Pulled chicken
Prep time: 60 min
Cook time: 80 min
Total time: 140 min
Yield: 8
Ingredients: Chicken whole (eviscerated) 2.6 lbs; Lemons 1; Garlic 4 cloves; Thyme to taste; Rosemary to taste; Sage to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Red beer 1 &frac13; cup; Barbecue sauce 1 spoonful; Red cabbage 3.5 oz; Cabbage 1 cup; Ketchup 7 tbsp; Mayonnaise ½ cup; Worcestershire sauce 1 spoonful; Hamburger muffins 8; Iceberg lettuce to taste

it de fr es br

Lactose Free

Difficulty: Average
Prep time: 60 min
Cook time: 1 h 20 min
Serving: 8
Cost: Low

PRESENTATION

Pulled chicken, I gotta say, is a real game changer for anyone who loves BBQ pulled chicken but wants something lighter than pork. This classic dish—straight out of American kitchens—really really shines when it’s tender and falls apart easily. You know, people usually take chicken breasts or thighs and let them cook low and slow. So the meat gets super moist and just soaks up those awesome barbecue flavors.

Here's the deal, the secret to slow cooker pulled chicken is giving it time—no rushing here, for sure. Once it’s all cooked, you can shred it up with a couple of forks and mix it with some homemade BBQ sauce for that sweet and tangy kick. It's pretty simple. And it feels special without needing a bunch of fancy steps, which is great for chicken fans.

A lot of folks love loading their pulled chicken onto a soft burger bun. Add some crispy coleslaw on top for that combo. Really, in the South, coleslaw and BBQ pulled chicken go hand in hand—the creamy slaw cools things down and adds a nice crunch to every bite. Plus, some people even make it into a meal prep star, packing up extra tender shredded chicken for salads, wraps, or tacos later in the week.

You'll find it’s just as tasty whether you use a slow cooker, oven, or even a stovetop. It's one of those dishes that always seems to turn out juicy and flavorful. And listen, it’s a great way to feed a crowd at a family dinner or picnic since everyone can build their own sandwich just how they like.

With easy pulled chicken recipe ideas everywhere, there’s no wrong way to enjoy this American favorite. Grab your favorite barbecue sauce, pile on the slaw, and you’re set for a relaxed, delicious meal. Whether you're hosting a backyard barbecue or just craving something savory and satisfying, pulled chicken is really the perfect blend of simplicity and taste. It’s a go-to for any occasion. Really. Cannot go wrong with it.

INGREDIENTS

For the chicken: Chicken 2.6 lbs (1.2 kg) - whole (eviscerated); Lemons 1; Garlic 4 cloves; Thyme to taste; Rosemary to taste; Sage to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Red beer 1 ⅓ cup (330 g); Barbecue sauce 1 spoonful

For the coleslaw: Red cabbage 3.5 oz (100 g); Cabbage 1 cup (100 g); Ketchup 7 tbsp (100 g); Mayonnaise ½ cup (100 g); Worcestershire sauce 1 spoonful

For the buns: Hamburger muffins 8; Iceberg lettuce to taste

Preparation

How to prepare Pulled chicken

To prepare the pulled chicken, first place the whole chicken on the cutting board, already eviscerated and singed 1: stuff the inside with the lemon cut into 4 wedges 2 and the aromatic herbs 3.

Also add the unpeeled garlic cloves 4, salt, and pepper. Massage the outside with oil 5 and salt 6, then tie the ends of the legs together with kitchen string.

Transfer the chicken to a well-heated cast iron casserole 7 and brown it for about 4 minutes on each side, turning it with tongs 8. It should be nicely golden 9.

After browning all sides of the chicken, deglaze with the beer 10 11 and cover with the lid 12. Transfer the casserole to a preheated static oven at 350°F and cook for 60 minutes; every 20 minutes, baste the surface of the chicken with the cooking juices.

In the meantime, prepare the coleslaw: finely slice the red cabbage 13 and the white cabbage into julienne strips (if you prefer, you can use a mandoline). In a bowl, mix the ketchup with the mayonnaise 14 and the Worcestershire sauce 15.

Add the red cabbage 16 and the white cabbage 17, then mix everything together 18.

Once the cooking time is up, take the chicken out of the oven 19 and transfer it to a separate tray, then cover with foil and let it rest for a few minutes 20. Meanwhile, reduce the cooking juices on the stove for about 5 minutes; this way it will become even more flavorful 21.

Remove the stuffing herbs 22, then pull out the bones 23 and shred the meat with your hands 34.

Season the shredded chicken with the cooking juices 25 and barbecue sauce 26, then mix to ensure the meat absorbs all the flavors well 27.

You are ready to assemble your sandwiches: place a couple of lettuce leaves on the base of the bun, add a generous portion of pulled chicken 28, and finally top with the coleslaw 29. Close with the other half of the bun and proceed in the same way to assemble the other 7. Your pulled chicken is ready to be enjoyed 30!

Storage

It is recommended to consume the pulled chicken immediately; leftover shredded chicken can be stored in the refrigerator for one day and reheated in a pan with a drizzle of oil. Alternatively, it can be frozen.

The coleslaw can be stored for one day in the refrigerator, in an airtight container.