Low Calorie Slow Cooker Pulled Chicken

Low Calorie Slow Cooker Pulled Chicken is a flavorful meal that requires minimal effort. It's great for those who want a delicious home-cooked meal without spending hours in the kitchen. Stovetop instructions included!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Stovetop Pulled Chicken
• Storing & Freezing
• Recipe FAQ's
• Other Slow Cooker Recipes You'll Love
• Low Calorie Slow Cooker Pulled Chicken
• #respond

Check out my Slow Cooker Chicken Stew and my Low Calorie Spaghetti Sauce for more great Crock Pot recipes!

This low calorie slow cooker pulled chicken is a classic slow cooker recipe that is both flavorful and easy to make. This dish is made with boneless, skinless chicken breasts that are cooked low and slow.

One of the benefits of using a Crock Pot is that it allows the chicken to cook slowly and absorb all of the delicious flavors of the sauce, while also making it incredibly easy to prepare.

Why You'll Love This Recipe

• With just a few simple ingredients and a slow cooker, this recipe is incredibly easy to prepare.
• This recipe can be used in a variety of ways, from sandwiches to salads to rice bowls. It's perfect for meal prepping, leftovers, or a quick and easy dinner.
• Using a Crock Pot means you'll have fewer dishes to wash, making cleanup a breeze.

Ingredients You'll Need

• Ketchup: Provides a sweet and tangy base for the sauce.
• Yellow Onion: Adds flavor and texture.
• Reduced Sodium Soy Sauce: Helps to reduce the overall sodium content of the dish while still providing a savory flavor.
• Garlic: Adds a savory flavor to the sauce.
• Dried Oregano: Provides a slightly earthy and herbaceous flavor.
• Paprika: Adds a slightly smoky and sweet flavor.
• Salt: Helps to bring out the other flavors.
• Boneless, Skinless Chicken Breast: Cooks slowly in the sauce to become tender and flavorful, making it the perfect base for pulled chicken.

Step-By-Step Instructions

Step 1: In a mixing bowl, whisk together ketchup, diced onion, soy sauce, minced garlic, dried oregano, paprika, and salt until well combined.

Step 2: Place the chicken breasts into a Crock Pot and pour the ketchup mixture over the chicken.

Step 3: Cover the Crock Pot and cook on low heat for 6-7 hours, or until the chicken is cooked through and tender.

Step 4: Once the chicken is fully cooked, use a fork or tongs to shred the chicken into small pieces right in the Crock Pot.

Step 5: Mix the shredded chicken with the remaining sauce and let it cook for an additional 10-15 minutes.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Using boneless, skinless chicken breasts help the meat will cook evenly and quickly.
• Shredding the chicken while it's still warm makes the process much easier and ensures that the meat stays tender and juicy.
• Crock Pot pulled chicken is delicious on its own, but you can also serve it with your favorite toppings, such as shredded cheese, diced tomatoes, or sliced avocado.

Variations

• Spicy: Add some red pepper flakes or hot sauce to the recipe for a spicy kick.
• Mexican-Inspired: Add a can of diced green chilies, chili powder, and cumin to the recipe for a Mexican-inspired pulled chicken.
• Buffalo: Add buffalo sauce to the recipe for a spicy and tangy buffalo pulled chicken.
• Italian-Inspired: Add canned tomatoes, Italian seasoning, and red pepper flakes to the recipe for an Italian-inspired pulled chicken.
• Asian-Inspired: Use hoisin sauce instead of ketchup and add ginger and green onions to the recipe for an Asian-inspired pulled chicken.

Stovetop Pulled Chicken

1. In a large skillet or saucepan, heat a bit of oil over medium heat. Add the diced onion and minced garlic. Sauté them for a few minutes until the onion becomes translucent and fragrant.
2. Add the ketchup, reduced-sodium soy sauce, dried oregano, paprika, and salt to the skillet. Stir well to combine all the ingredients.
3. Place the boneless, skinless chicken breasts into the skillet, be sure they are fully submerged in the sauce.
4. Cover the skillet with a lid and reduce the heat to low. Simmer the chicken in the sauce for about 25-30 minutes, or until the chicken is fully cooked.
5. Once the chicken is cooked through and tender, use a fork or tongs to remove the chicken from the skillet and place it on a cutting board.
6. Shred the cooked chicken into small pieces using a fork or two forks.
7. Return the shredded chicken to the skillet with the sauce. Stir to coat the chicken pieces evenly with the BBQ sauce.
8. Let the shredded chicken and sauce cook together on low heat for an additional 10-15 minutes.
9. Once the chicken is heated through and thoroughly coated in the sauce, it's ready to serve.

Storing & Freezing

Storing: Once the chicken has cooled, transfer it to an airtight container and store in the refrigerator for up to 4 days.

Freezing: Allow the chicken to cool to room temperature, then transfer it to an airtight freezer safe container or a freezer bag. Store it in the freezer for up to 3 months.

Reheating: To reheat the chicken from the refrigerator, simply heat it up in the microwave or on the stovetop until it's heated through. To reheat from frozen, thaw it in the refrigerator overnight, then reheat as directed.

Recipe FAQ's

Other Slow Cooker Recipes You'll Love

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