Slow Cooker Garlic Pulled Chicken
 
 
A slow cooked garlic pulled chicken recipe for dinner tonight and leftovers tomorrow.
Author:
Ingredients
  • 2 Tablespoons butter
  • 1-2 Tablespoons oil
  • 2 lbs. bone-in chicken parts (I used 4 chicken breasts but if you like dark meat, include legs and thighs.)
  • 1 cup chicken broth
  • 1 head of garlic, sliced in half across the middle
  • Peeled and chopped carrots or other root vegetables, (optional)
Instructions
  1. Season chicken parts with salt and pepper
  2. Heat butter in a large fry pan over medium high heat. (Do not use non-stick.)
  3. Once butter is hot, add chicken pieces, skin side down first. Let them sit in the heat and brown.
  4. If butter starts to get dark in the pan, add oil to the bottom of the pan.
  5. Once they are a golden brown, turn over to brown the other side. (Try not to turn until they are browned but don't worry if some pieces get stuck to the pan. We need the bits!)
  6. Once chicken is browned on all sides, remove to the slow cooker.
  7. Add chicken broth and raise heat to high.
  8. Using a wooden spoon, scrape bottom of the pan to loosen any stuck-on chicken and brown bits. You are cleaning your pan and scavenging the most flavor for your dish.
  9. Once the pan is scraped clean, pour entire mixture over your chicken, add garlic head halves face down in the crock pot and cover.
  10. Cook on low for about 6 hours or high for about 2-3 hours until chicken is falling off the bone.
  11. If adding root vegetables, add after about 1½ hours on high or 3 hours on low. Or cook separately and add before serving.
  12. When done, carefully remove chicken using a slotted spoon, place on a plate and shred chicken away from the bone using two forks (or, if cool enough, your hands to remove any small bones). Discard the bones and skin.
  13. Remove garlic halves and gently press on skins to release the soft cloves. Mash cloves with a fork and add back to the pot. Discard the skins.
  14. Add chicken back to the crock pot or store separately from the broth to use for another dish tomorrow.
  15. If serving immediately, set over cooked rice or noodles with a drizzle of sauce and a finishing drizzle of best-quality olive oil.
  16. I save the broth and any leftover chicken and serve as a soup for lunch boxes the next day, adding more chicken broth, as necessary.
Recipe by FamilyandForks at https://www.familyandforks.com/slow-cooked-chicken/