slow cooker pulled chicken

Ingredients

• 1 large Onion (sliced thin for the base)
• 2.5 pounds Chicken Breast or Thighs (bone‑in or boneless; thighs give juicier result)
• 12 ounces Michelob Ultra Beer (any light lager works; optional for flavor)
• 1 cup Chicken Broth (low‑sodium preferred)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 2 tablespoons Tomato Paste (adds subtle BBQ depth; optional)
• 2 tablespoons Brown Sugar (balances savory flavors)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground if possible)

Instructions

1. Slice Onion

   Peel and thinly slice the onion; spread the slices evenly on the bottom of the slow cooker to create a flavor base.

   Time: PT5M

2. Add Chicken

   Place the whole chicken breasts or thighs on top of the onion layer, skin side up if using skin‑on pieces.

   Time: PT3M

3. Add Liquids

   Pour the 12 oz beer over the chicken, then add 1 cup chicken broth, 2 Tbsp soy sauce, and optional 2 Tbsp tomato paste. Stir gently to combine the sauce with the broth.

   Time: PT4M

4. Season

   Sprinkle brown sugar, garlic powder, paprika, salt, and pepper evenly over the chicken and sauce.

   Time: PT3M

5. Slow Cook

   Cover the slow cooker and set it to LOW. Cook for 6 hours without lifting the lid.

   Time: PT6H

6. Shred Chicken

   After 6 hours, remove the lid, transfer the chicken to a large bowl, and shred with two forks. Return the shredded meat to the slow cooker and stir to coat with the juices. Let sit for an additional 30 minutes on LOW to absorb more flavor.

   Time: PT30M

7. Serve

   Taste and adjust seasoning if needed, then serve hot on buns, tacos, over rice, or store for later use.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

10 g

Fat

8 g

Fiber

1 g