Crockpot Pulled Chicken

Crockpot Pulled Chicken


1 frozen (or fresh), thawed, skinless, boneless chicken breast

1 cup chicken broth

1/4 tsp. ground cumin

1/4 tsp. ground dried oregano

1/8 tsp. cayenne pepper

salt and black pepper

coconut oil


In refrigerator, thaw chicken breast for a day (if frozen) in food storage plastic bag and add 1/4 tsp. salt to chicken. If chicken breast is fresh, place in food storage plastic bag and add 1/4 tsp. salt to chicken and store in refrigerator for 4-6 hours. Cook chicken breast in 2 tsp. coconut oil in an 8 inch skillet over medium heat for 8 minutes or until browned on both sides (though not completely cooked)- add salt and pepper to chicken.

Place chicken in a crockpot. Add broth to skillet and simmer over low heat for 5 minutes occasionally scraping/deglazing chicken browned bits. Add broth and spices to crockpot and cook on high for 4 hours- check broth occasionally and add more if needed.

Cool chicken, remove from crockpot and place on a large plate. Using two forks, shred chicken pieces. Use for tacos or soup. Makes 2-4 servings depending on usage.


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