As I’ve mentioned in recipe posts before, I’m not too keen on exacts so you’ll have to forgive me for my estimations in the world of seasonings and the like. I season to taste. David and I like things with oodles of flavor so what tastes fabulous to us might be overwhelming to you. We also love things spicy so peppers are a recurring theme in our home.
Not a fan of spicy? Skip the peppers.
Season at your own discretion.
1 whole organic chicken (it was around 6lbs)
1 green pepper diced
1 red pepper diced
1 bushel of scallions – just as they came rubber banded together at the market – diced
2 cups of cilantro chopped
2 jalapenos diced
2 habanero peppers (I ended up having to make due with 1 because 1 was all black on the inside – ugh) diced
1-2 limes (I used 1 but I think I could have used 2) quartered
A smidge of extra virgin olive oil (I used less than a cup)
Whatever you season your chicken with – to taste
What to Do
1. Rinse the chicken and take all of the chicken bits out of the inside. Do what you wish with the bits – I don’t use them.
2. Season the chicken as you would normally. My concoction: just a bit of extra virgin olive oil, crushed red pepper, black pepper, sea salt, onion flakes, garlic powder, Lawry’s Seasoned Salt, McCormick Cajun Seasoning, parsley flakes. I put the olive oil on the chicken and inside the chicken then I put the seasonings on and inside.
*As you can tell from here that there’s 3 different instances of salt which might be a bit much for some people. I used all in small amounts because David tries to stay on a fairly low-sodium diet but I’m sure you can cut out any or all of them.*
3. Put the chicken in the slow cooker (yes – without water!), and place on high. Walk away from the chicken for at least 8 hours – be sure to do something really really fun and delightful. Or, if you’re like me, just do the opposite of that and go to bed.
*You make wake up in the middle of the night to the dog barking at the bedroom door trying to get out to find the source of the chicken smell taking over your home. Disregard. He will go back to sleep eventually.*
4. Remove the chicken from the slow cooker and pull. The meat should really fall off the bone at this point so this job should be fairly easy. Since I was making this during the week I woke up early to pull the chicken (hehe). I wore gloves so I didn’t smell like chicken for the rest of the day. Not sure how to pull chicken? It’s pretty self-explanatory, just start ripping it to pieces.
5. Optional – drain the chicken grease in the slow cooker.
6. Toss all of the pulled chicken back into the slow cooker. Add optional extra virgin olive oil and stir. I put in maaaaybe a teaspoon for the whole batch of chicken.
7. Squeeze all of the lime quarters over the chicken and stir. I chose to do this before adding vegetables because I wanted the lime to saturate the chicken more than the veggies. I also tossed the lime quarters into the slow cooker after I was done squeezing for extra oomph but not necessary.
8. Mix in all of the chopped/diced vegetables and cilantro. Since this was a weekday project I chopped all of this the night before, put them in a bowl, and poured the bowl into the slow cooker in the morning. Made my morning go a little bit smoother so it’s definitely something to consider. I mean heck, you’ve got 8 hours between putting the chicken in the slow cooker and putting the vegetables in so you might as well save yourself about 20 minutes and chop away.
9. Turn the slow cooker on low, walk away and do something spectacular for at least 6 hours. Or, be like me and just go to work instead. Because of my schedule, this sat in the slow cooker for at least 12 hours before anyone ate it and it wasn’t burned by any stretch of the imagination.
10. Eat it in whatever manner you are so inclined. I decided on tacos. Whole grain hard shells, red leaf lettuce, shredded Mexican blend cheese, hot salsa, and Cholula Sauce. It took all of my willpower not to eat twenty of these tacos. The next day, I add just the chicken with cheese, lettuce, and salsa for lunch. The options for the pulled chicken are neverending.
**Please note that this makes a large hefty serving (remember when I said it was a whole chicken?) because I am incapable of cooking for just two people at a time – so be prepared to cut this recipe down if needed or freeze some of it. We were having taco night with friends two days later so I made good use of the leftovers. If I’m estimating, this would have made about 20 tacos. Maybe more.**
This was my first time making pulled anything – have you ever made pulled chicken/pork/etc? If so, do you have any cooking recommendations or suggestions?
Please tell me if you decide to try this recipe out – I’d love to know what you think of it!