Get ready to transform your ordinary dinner into an extraordinary culinary experience with this irresistible Slow Cooker Brown Sugar Glazed Pulled Chicken! Imagine tender, juicy chicken that falls apart with the gentlest touch, coated in a luxuriously sweet and tangy glaze that will have everyone at your table begging for seconds. This foolproof recipe is not just a meal – it's a flavor explosion that requires minimal effort but delivers maximum satisfaction.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
Instructions
- Prepare the chicken by patting the boneless, skinless chicken breasts dry with paper towels to remove excess moisture.
- In a medium mixing bowl, whisk together brown sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, and black pepper until the brown sugar is mostly dissolved and ingredients are well combined.
- Place the chicken breasts into the slow cooker in a single layer, ensuring they are not overlapping too much.
- Pour the prepared brown sugar glaze mixture evenly over the chicken, making sure each piece is well coated.
- Cover the slow cooker with the lid and set to low heat setting.
- Cook the chicken for 6 hours, allowing the meat to become tender and absorb the rich, sweet, and tangy flavors of the glaze.
- After 6 hours, remove the chicken from the slow cooker and transfer to a large mixing bowl.
- Using two forks, shred the chicken by pulling the meat apart into bite-sized pieces.
- Optional: If desired, return the shredded chicken to the slow cooker and mix with the remaining glaze to enhance flavor and moisture.
- Serve hot as a main dish, in sandwiches, tacos, or over rice.
Tips
- Pat the chicken breasts completely dry before cooking to ensure the glaze adheres perfectly and creates a rich, caramelized coating.
- Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F for food safety, though the slow cooker method naturally ensures thorough cooking.
- For extra depth of flavor, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika to the glaze mixture.
- If the glaze seems too thin after cooking, you can reduce it on the stovetop for a few minutes to create a more concentrated, sticky consistency.
- Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep and quick lunches.
- For a low-carb option, serve the pulled chicken over cauliflower rice or in lettuce wraps instead of traditional sandwich buns.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 110mg
